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FEEDING AND MANAGEMENT 

OF DAIRY CATTLE 
FOR OFFICIAL PRODUCTION 




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FEEDING AND MANAGEMENT 

OF DAIRY CATTLE 
FOR OFFICIAL PRODUCTION 



BY 

MORRIS H. ROBERTS, Jr. 



WITH AN INTRODUCTION 

BY 

ALFRED J. LOTKA, M.A., D.Sc. 



LONGMANS, GREEN AND CO. 

FOURTH AVENUE & 30th STREET, NEW YORK 
39 PATERNOSTER ROW, LONDON 

. BOMBAY, CALCUTTA, AND MADRAS 
1920 






o\ 



COPYRIGHT, 1920 
BY LONGMANS, GREEN AND CO, 



APR -7 iS20 



THE-PLIUPTON-PKESS 
N OS W OD-lf ASS'D-S-A 



IC1.A585483 



INTRODUCTION 

FIRST-HAND information, the result of practi- 
cal experience gathered on one of the most suc- 
cessful and best equipped dairy farms of this coun- 
try — this is what the author here lays before the 
public. 

Mr. Morris H. Roberts, Jr., is not a writer of 
books. He is a practical farmer, trained at the New 
Jersey State College of Agriculture, since the estab- 
lishment, several years ago, of the present herd, he 
has been manager of the large estate of Brook- 
wood Farms ( Barry ville, N. Y.), owned by Mr. Wil- 
liam Ross Proctor. At the request of the publishers 
and in response to numerous inquiries from dairy- 
men throughout the country he has taken the pen in 
hand in order to place at the disposal of the general 
public his valuable knowledge and experience in the 
breeding and rearing of the highest type of dairy 
cattle, and in the efficient management of a modern 
and a model dairy farm. 

The Brookwood herd numbers over one hundred 
of the finest Jersey cattle, headed by the famous bull 
"Imported Golden Fern's Noble." The health of 
this herd — a matter of the highest importance 
alike to the producer and to the consumer — is at- 
tested by the excellent record both of calves and of 



vi ' Introduction 

cows. The number of deaths among normally born 
calves has averaged less than one a year. Among 
the cows colds have been unknown and certain di- 
gestive troubles almost completely eliminated since 
the present method of giving them outdoor exercise 
throughout the year was adopted. There has never 
been a positive reaction for tuberculosis in the herd, 
which is on the Government Accredited Herd list. 

Such successes are not gained by haphazard. They 
are the result of careful and systematic attention to 
detail in selection of stock, in breeding, feeding and 
management. 

In order that the reader may judge for himself of 
the value of the methods developed and practised at 
Brookwood Farms on Mr. Proctor's estate, which 
will be set forth in the pages to follow, a brief survey 
of some of the mest significant records obtained 
will now be given. 

The true measure of the standard of attainment 
of a herd is not to be seen in occasional extraordi- 
nary records of a few individuals, but rather in the 
general average maintained by the herd as a whole. 
At Brookwood, taking an average of the test herd 
the year round, each cow produces her own weight 
in milk every month. 

The average production per head for the 26 cows 
that completed official tests during the year ending 
June 1, 1919, was 11,259 pounds of milk containing 
619 pounds of butter fat or 728 pounds of 85 per 
cent butter, as follows: 



Introduction vii 

Cow Age 

yrs. mos. Milk 

Beechland's Champion Lily 291462 11 9 14,355.6 

• Oxford's Wexford Spot 289464 6 8 14, 140 . 

• Imported Whitie 382297 7 5 12,519.0 

• Jolly Iris 378462 7 5 11,728.5 

• Golden Fern's Benedictine 355742 5 13,050 .0 

• Sophie's Emily 352291 2 3 13,792 . 1 

Dorothy's Noble Fern 353250 6 6 11,066.4 

• Jessie's Plymouth 239213 7 7 13,904 .2 

Sweet Dairylike 378464 7 2 11,544.7 

Plymouth's Financial Lassie 416895 7 9 13,390.8 

Campanile's Golden Maid 349938 8 2 11,436.8 

Premier's CowsUp 371623 5 5 11,199.3 

Golden Champion Brown Maid 378906.. 10 1 11,611.1 

Dorothy's Oxford Pearl 371524 5 4 11,021 . 1 

Figgis' Bess 306802 5 3 13,099.2 

Staraldan 382299 7 6 11,967 .9 

Oswald's Pet 371620 9 9 11,607 .6 

Warder's Fern Blossom 271118 5 9 10,723.5 

Golden Fern's Claire 349944 5 10 9,516.9 

Jennie You'll Do 353255 5 5 11,738.9 

Wexford's Gipsy Maid 370521 7 1 11,878 . 8 

Agatha's Oxford Rosy 382636 5 2 10,166 . 9 

Zanzibar's Queen 409965 3 3 8,927.0 

Agatha's Maiden Fern 271121 5 7 8,256.6 

Golden Fern's Carita 370664 2 2 5,075 . 3 

Golden Fern's Streamer 356845 Ill 5,035 . 9 295 . 03 347 . 05 

If every one of the 23 million cows in the United 
States produced at this rate there would be avail- 
able for every man, woman and child, over three 
quarts of milk per day. The amount actually ob- 
tained in 1909 was less than one twelfth of this. It 
is not merely that the average cow of our national 
herd fails to yield the profit attainable under the 
right conditions. One third of the dairy cows of the 
United States are actually kept at a loss amounting 
in the aggregate to 50 million dollars annually, 
according to an estimate made by Professor Fraser 
of the University of Illinois. The cost of these 
"boarders" is, of course, ultimately defrayed in part 

? A. J. C. C. Gold Medal, 1918 



Fat 85% butter 


829.26 


975.13 


786.10 


924.84 


745.14 


876.46 


740.98 


871.73 


731.27 


860.33 


723.56 


851.25 


703.61 


827.78 


700.03 


823.47 


692.60 


814.81 


671.75 


790.07 


653.26 


769.53 


647.09 


761.27 


645.00 


758.83 


637.88 


750.44 


628.25 


739.11 


614.09 


722.47 


606.02 


712.98 


598.34 


703.81 


591.16 


694.47 


676.14 


677.81 


554.43 


662.26 


526.39 


619.25 


463.14 


534.87 


440.95 


518.87 


308.55 


363.00 



viii Introduction 

out of the pockets of the consumers, in part the loss 
is borne by the producer. That these unproductive 
cows remain undiscovered and are thus allowed to 
continue to burden the herd, is of course a severe 
LQdictment of the methods or lack of methods of 
cost-accounting in the dairy industry, and shows 
more forcibly, perhaps, than any other circumstance, 
the need of radical reform. 

Care and judgment in the selection of stock and 
breeding ; proper methods of feeding, calf raising and 
general management; these factors all contribute 
and are essential to success. This is very clearly 
shown by the Brookwood records for the last two 
years. In 1917, with 95 per cent of the cows newly 
imported, an average of 38 per cent of the test ani- 
mals produced 50 pounds or more of butter fat per 
month. In 1918, after opportunity had been given 
for the imported cows to become acclimated, the 
average number on the 50-pound list had risen to 54 
per cent, with a maximum of 73 per cent for the 
month of May. 

Several cows that specially distinguished them- 
selves had shown no indication of exceptional merit 
before coming to Brookwood. This is true, for ex- 
ample, of Beechlands Champion Lily, who in 365 
days, beginning the test at 11 years, 6 months of 
age, produced 14,355.6 pounds of milk containing 
829 pounds of butter fat, equivalent to 975 pounds 
of 85 per cent butter. This record makes her the 
highest testing Island cow beginning test at this age. 
The Gold Medal Cow, Oxford's Wexford Spot, who 
has to her credit a year's production of 14,140 pounds 



Introduction ix 

of milk, 786 pounds of butter fat, or 924 pounds 
of 85 per cent butter, also came to Brookwood 
without any established previous record. Her 
month's record now is 1,703 pounds of milk. In 
two years she dropped three calves, produced 24,206 
pounds of milk and 1,311 pounds of butter-fat, the 
equivalent of 1,542 pounds of butter, in 665 milking 
days. The total absence of anything in the nature 
of forcing is firmly established by the fact that in 
the eleventh month of her test she produced more 
than in the first month. 

Golden Fern's Benedictine in the month of March 
1918 returned a profit of $50.58 above cost of feed. 
The average profit for the entire test herd that 
month was $21.42 per cow. 

While the evidence presented points conclusively 
to the excellence of the general methods developed 
and practised at Brookwood, the farm is, of course, 
fortunate in the possession of the splendid herd sire 
Golden Fern's Noble, whose virtues are so well 
known as hardly to require mention. He has 50 tested 
daughters and 15 proven sons. Of the cows in the 
50-pound list in October, 1918, over 15 per cent were 
descendants of his sire. Noble of Oaklands, and of 
these nearly 21 per cent were descended from Golden 
Fern's Noble himself. Of the 156 cows on the list 
that month eighteen or 11.5 per cent belonged to the 
Brookwood herd. 

In the pages which follow the author has placed 
at the disposal of the reader his knowledge of the 
dairy industry, but it is not knowledge alone which is 
needed for success. As Mr. Roberts has pointed out 



X Introduction 

elsewhere, the requirements for a successful dairy 
farmer are, first and foremost, that he should be a 
lover of live stock and an honest business man. He 
must realize that dairying is a big business proposi- 
tion, and that the secret of success in dairying is a 
well-developed systematic plan of organization, well 
carried out. 

He must be a willing worker ; there are times when 
it is necessary to work day and night. 

He must have the ability to plan and knowledge 
and experience of the many phases of farming. For 
he will need to take care not only of his live stock, 
but also of crops; he must know when and how to 
economise by employing home-grown feeds ; he must 
keep himself well posted on market conditions and 
be able to superintend the care and construction of 
buildings. He needs judgment in preparing and 
placing advertising matter. 

Last, but not least, he must have in his mind a 
definite aim to build up a vigorous herd of good 
type, high producers, and economical producers. 

To lay the foundation for success in this aim there 
must be a prearranged plan or system, based on such 
a scheme as the following: 



Introduction 



XI 



AIM 



FACTORS 



Proper selection 
and breeding. 



The development of a 
vigorous, economical < 
and high-producing 
tj'pe herd. 



Proper develop- 
ment of the calf. 



3. Proper feeding 
and management 
ment of the herd. 



DETAILS 

A breeding system 
worked out with due 
regard to produc- 
tion, prepotency 
and type, and based 
upon the record of 
the ancestors and 
the present produc- 
tion of the indi- 
^ vidual. 

The best methods 
of feeding, to keep 
the calf in vigorous 
condition, always 
growing, with no set- 
backs. Prevention 
of avoidable sick- 
ness and disorders, 
etc. 

The selection of the 
best possible rations 
and methods of feed- 
ing. Systematic de- 
termination of the 
proper amounts of 
feed for the most 
economical produc- 
tion; management 
of men; attention 
to buildings, market 
conditions, costs, 
etc. 



It is with such a scheme as this in mind that the 
study and the practise of dairy farming should be 
approached. 



CONTENTS 

CHAPTER FAGB 

« 

Introduction v 

I. Establishing and Developing a Pure 

Bred Herd 3 

II. Calves, from Birth until Two Years 

Old 8 

III. Feeding 26 

IV. Feed and Care of Bulls 53 

V. Management 57 

VI. Breeding and Selection 80 

VII. Fitting Cattle for Exhibition . . . 100 

VIII. Housing of the Cattle 122 

IX. Dairy Practice 145 

X. Official Testing 164 

XI. The Ayrshire Breed 168 

XII. The Story of the Guernsey .... 188 

XIII. Holstein-Friesian Cattle .... 205 

XIV. Jerseys 221 

Appendix 245 

Index 291 



xiii 



ILLUSTRATIONS . 

Imported Golden Fern's Noble Frontispiece 

Chart illustrating how the progeny of two foundation cows 

can build up a herd of forty in six years' time page 4 

Oswald's Pet, and four of her sons and daughters facing page 6 

Noble Sultan's Golden Fern, a son of Oswald's Pet. . . .facing page 6 

Calf one month old facing page 8 

Bull calf four months old facing page 8 

Bull calf 12 months old facing page 12 

Calf Bam facing page 14 

Horn Trainers facing page 14 

Winter Pasture Scene facing page 16 

Summer Yarding System facing page 16 

Calf eight months old facing page 20 

Calf nursing with bottle facing page 20 

Crate for shipping calves facing page 24 

Pasture showing open sheds facing page 24 

Oxford "Wexford Spot (winner of A. J. C. C. Gold Medal for 
production in 1918, and in 1919 won the honor of being 

the highest testing imported cow) facing page 26 

Monthly Milk Record Forms page 35 

Yearly Milk Record Forms page 37 

Jessie's Plymouth (winner of A. J. C. C. Gold Medal for pro- 
duction, 13904.2 lbs. milk, 700.03 lbs. butter fat) . .facing page 38 
MUk Chart showing comparison of four cows on test, em- 
phasizing the importance of the "Safety Point" page 40 

Dorothy's Noble Fern, daughter of Golden Fern's Noble (of- 
ficial record, 11066.4 lbs. milk, and 703.61 lbs. fat) .facing page 43 
Golden Fern's Benedictine (winner of A. J. C. C. Gold Medal 

for production, 13050 lbs. milk, 731.27 lbs. fat) facing page 44 

Reduced Facsimile of Double Page of Feed Record Chart 

pp. 46 and 47 
Sophie's Emily (wiimer of A. J. C. C. Gold Medal for pro- 
duction; also entitled to a gold medal for the highest 
production of butter fat for a cow imder 30 months old, 

13792.1 lbs. milk, 723.56 lbs. butter fat) facing page 48 

Feed Truck facing page 50 

XV 



xvi Illustrations 

Imported Whitie (winner of Gold Medal for production 1919, 

12519.0 lbs. of, milk and 745.01 Ibs.of butter fat) . .facing page 50 

Post for Tying Bull in Center of Box Stall page 54 

Bull tethered in pasture facing page 54 

Tether Chain page 55 

Golden Fern's Noble (taking his morning setting-up exercises) 

facing page 56 

BuU led by staff facing page 56 

Outline or Floor Plans of the Cow Barns (showing by niunbers 
what sections each man is responsible for, as well as what 
those sections include, as per the letters before the ex- 
planation on the left) page 58 

Milkers facing page 60 

Winter Pasture Scene facing page 66 

Manure Spreader facing page 68 

Exercising Shed facing page 68 

Rack for Use in Trimming the Feet page 72 

Breeding Rack facing page 72 

Crop Schedule Form page 75 

Pedigree of Fern's Oxford Noble page 77 

Noble of Oaklands facing page 80 

Imported Lady Viola (dam of Noble of Oaklands) facing page 82 

Imported Blue BeUe (granddam of Noble of Oaklands) /acin^ page 84 
Champion Flying Fox 

(great-grandsire of Noble of Oaklands) facing page 86 

Fern's Oxford Noble (grandson of Noble of Oaklands through 

Golden Fern's Noble) facing page 88 

Magic BeUe (granddaughter of Noble of Oaklands) . . .facing page 90 
Beauheu Maid (granddaughter of Noble of Oaklands) .facing page 92 

Diagram of Cow showing points page 101 

Types of Heads and Horns facing page 102 

Types of Udders facing page 106 

Warder's Fern Blossom 

(granddaughter of Noble of Oaklands) facing page 108 

Dairy Inspector's Report page 123 

Cross Section of Cow Bam page 125 

Feeding AUey facing page 128 

Stanchions, Stalls, Gutter, etc facing page 128 

Hoisting Machinery in Operation facing page 130 

Diagram of Hoist Machinery page 131 

Cross Section of Feed Room Building page 135 

Cross Section of Hay Bam page 137 



Illustrations xvii 

Floor Plan, Calf Barn page 139 

Cross Section of Calf Barn page 143 

Section of Calf Barn showing stanchions page 143 

Dairy Building facing page 146 

Floor Plan of Dairy page 150 

A Corner of the Milk Room facing page 158 

Beechland's Champion Lily (first prize for R. of M. cow at 
Indianapohs, and Southwestern Dairy Show at Kansas 
City. Record of 14355.6 lbs. milk and 829.26 lbs. fat at 

11 years and 6 months of age) facing page 164 

Hobsland Perfect Piece, 10655 Imp facing page 170 

Kilnford Bell, 3d, 30643, Imp facing page 170 

Ladysmith's Cherub facing page 190 

Nirolette, 2d facing page 192 

Bang Segis Pontiac Konigen facing page 210 

Duchess Skylark Ormsby facing page 212 

Jennie You'll Do 

(daughter of Imp. Oxford You'll Do) facing page 222 

Oxford's Briar Flower (sold for $10,000) facing page 226 

Champion Lady Dorcas 

(granddaughter of Bright Prince), facing page 232 

Lady Aldan (dam of Golden Fern's Noble) facing page 234 

April Lustre (granddaughter of Noble of Oaklands 

winner of Parish Prize Island of Jersey, 1912-1913-1914 
1917) facing page 240 



FEEDING AND MANAGEMENT 
OF DAIRY CATTLE 



FEEDII^G AND MAKAGEME:srT 
OF DAIRY CATTLE 

CHAPTER I 
Establishing and Developing a Pure-Bred Herd 

IN THE business of dairy farming we may dis- 
tinguish two types of establishment. There is 
first the farmer, whose main object is the profit 
derived from the sale of dairy products alone. Sec- 
ondly we have the dairy farmers, or breeders, who are 
establishing or who have established a herd of regis- 
tered cows, and whose main object is the improve- 
ment of the breed and the distribution of the surplus 
progeny, and with whom the sale of dairy products 
is secondary. The farmer who is in the second class 
is naturally doing more to increase production be- 
cause he is improving his herd by selection and 
breeding and official testing. A farmer of the first of 
these two classes will as a rule try to select a bull 
whose dam was a good milker, and he uses this bull 
for the purpose of having his cows freshen at a 
time of the year when his trade demands the most 
milk. The male calves are usually sold for veal, 
and enough of the heifer calves raised to replenish 
the worn-out milking cows. If there happens to be 
a shortage of milk to feed the calves and the pastures 
are poor, he will dispose of all of his calves, and when 

3 



4 Feeding and Management of Dairy Cattle 

necessary buy fresh cows. 

a living or he would not couun... 

reads agricultural literature, the vaiiie o. ..■ ,. v 

sire, and that by using one on his herd he woui.,, 

greatly increase the milk yield. The Iowa State 

College found in crossing scrub cows with pure-bred 

sires that an increase was obtained of 71 per cent in 

milk and 42 per cent in fat. 



























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Chart illustrating how the 'progeny of two foundation cows can 
build up a herd of forty in six years time. 

Three methods of establishing a herd are: (1.) 
The purchase outright of a herd consisting of ma- 
ture animals; (2.) The purchase and development of 
a calf herd; (3.)The purchase of a few foundation 
cows and one bull and building up of a herd con- 
sisting of descendants of this foundation stock. 

Usually a farmer's excuse for not attempting to 
develop a pure bred herd is that it costs too much 
to invest in that kind of stock, but if he could in- 



Establishing a Pure-Bred Herd 5 

crease his production 71 per cent by the use of a 
pure-bred bull, as the Iowa State College have done, 
and further increase his profits by keeping accurate 
records on each cow of the cost of feed consumed 
and milk produced, and determine whether the cow 
wiU produce enough milk to pay for an additional 
pound of grain consumed, he would undoubtedly 
succeed, providing that he had the necessary quali- 
fications for a successful manager. 

This chart illustrates how it is possible for two 
foundation cows and one bull to increase to a herd 
of 'in -i]''p-K^"''j -"i'hin a period of six years. This is 
the d be followed in the establishing 

of a her-l under the third method noted above. It 
is the most economical and satisfactory method in 
that it requires the least outlay, and if the best 
foundation cows are selected a good herd can be de- 
veloped within six years, paying for its development 
as they go. The likelihood of importing disease as 
compared v/hh that incurred when buying a number 
r f rows Js very smiU. 

a herd it can also be used for improving a lieri. If 
a farmer has a grade herd, his aim should be to have 
eventually all pure-bred cows. lie should not at- 
tempt to make the change too suddenly, but to grad- 
ually work in to pure-breds by replacing two of his 
grade cows with two registered cows and one regi:-- 
tered bull, if he does not already possess one, and 
then follow the schedule as outlined on the chart. 
While it is possible for the original two foundation 
cows to multiply to forty, we should be entirely 



6 Feeding and Management of Dairy Cattle 

satisfied after allowing for losses and breeding 
troubles, to figure on from 25 to 30. It is to be 
assumed that the buU calves are sold, and registered 
heifers purchased from the proceeds. 

Once the farmer has thus established a herd of 
high quality, he renders himself practically inde- 
pendent of external resources so far as breed is con- 
cerned. He may, of course with his increased profits, 
desire to purchase stiU better stock at higher prices ; 
although by continued attention to his own stock 
there is no reason why he should not improve it from 
within to the highest standard which his resources 
enable him to maintain. In the meantime his in- 
come will have been augmented not only by the in- 
creased productivity of his milch cows, but also by 
the sale of pure-bred calves at proportional prices. 

Picture to yourself the result if every farmer were 
to do his part in raising the standard of milk pro- 
duction to what it should be. He could at least 
relieve us of the wholly unnecessary burden of that 
unproductive third of the country's herd. That 
would be his part in a national service, a part for 
which he would be very liberally paid by his in- 
creased profits. 

The two foundation cows marked X are bred so 
that they wiU have a calf each year. In six years time 
they will have six calves each, marked 1. When the 
first calves are two years old they will each have a 
calf, marked 2. It will not be advisable to breed 
the original bull to his own daughters, but to use 
his own son, out of another cow. If any of the 
calves marked from 2 to 8 on top of the circles are 





>***,">. 



OSWALD'S PET AND FOUR OF HER SONS 
AND DAUGHTERS 




NOBLE SULTAN'S GOLDEN FERN 



Establishing a Pure-Bred Herd 7 

bulls, they will be sold and the money used to pur- 
chase heifers, to replace them for breeding. 

We have seen that the progeny of one cow may, 
not allowing for losses, reach in six years a total of 
twenty head; calculation shows that in twice that 
time, assuming one calf each year for every cow two 
years old or over, and not allowing for deaths, the 
number would swell to one hundred and eighty- 
seven. 



CHAPTER II 

Calves, from Birth until Two Years Old 

THE ACCOMPANYING calf schedule {See 
page 24) should be hung in a convenient place 
in the calf barn, so that it can be studied and referred 
to by the man who is caring for the calves. It has 
been prepared as a guide and can be followed very 
closely, but a large share of the success in raising 
calves is due to the feeder, who by experience and 
good judgment knows when to feed more or less than 
is called for on the chart. 

Just before the calf is born the cow should have 
a dose of epsom salts, about one pound in two quarts 
of water ; f is helps to cool the blood and acts as a 
laxative. /i.fler the first signs of calving, if yo j a:'e 
sure that all of the conditions are normal, it is best 
to leave the cow entirely alone in the maternity stall 
until immediately after calving, at which time the 
foetal membrane that covers the nose is removed 
so that the calf will not suffocate. If it is apparently 
strong and healthy it will require no further im- 
mediate attention. If the presentation is abnormal, 
the condition should be attended to at once by an 
experienced man. After the cow has licked her calf 
dry, she should be tied in one corner of the stall, 

8 




CALF ONE MONTH OLD 




BULL CALF FOUR MONTHS OLD 



Calves from Birth until Two Years 9 

leaving the tie rope long enough for lie. t- 
She should be left there until she hso cir . 
jiacenia is, of course, removed from the staL. 

Ihe calf should have the first or colostrum milk, 
which it will usually nurse naturally and without as- 
sistance. If the udder is exceptionally hard, or the 
calf nniisually weak, it ma/ be necessary to assist 
the calf to nurse, whi;/ ilking the 

cow and feeding it to ^.u: _.,.; ji.x j bottle and 
nipple, or by holding the calf up to the udder and 
allowing it to nurse itself. Under no condition 
is the calf permitted to remain with the dam longer 
than 24 hours. There are no material advan- 
tages to be gained by allowing the calf to remain 
longer than this. On the contrary, the calf is very 
apt to suffer if it stays longer than this with the 
mother, as it is liable to drink too often or to take 
too much milk at one time. In the case of channel 
island breeds, the milk may be too rich and cause 
scours. Moreover if the calf is left with the dam 
for several days or weeks, there will be a setback or 
loss of flesh when it is weaned, which is contrary to 
our aim to keep the calf growing without any set- 
back. When weaned within twenty-four hours, the 
calves learn to drink from the pail at the first or 
second feeding, and the change does not affect them 
in any way. Another reason for immediate weaning 
is that the whole milk available for sale is corre- 
spondingly increased, an item worth considering. 
Then again cows that are placed on official test are 
usually started the fourth day after calving, and if 
there is not a long enough interval between weaning 



10 Feeding and Management of Dairy Cattle 

time and the start of the test, a cow will hold her 
milk back for the calf. 

If the dam is in good condition the calf is fed 
mother's milk for the first ten days. It is allowed 
to nurse twenty-four hours only, and for the fol- 
lowing nine days the dam is milked by hand and the 
milk modified as follows: two pounds of the dam's 
milk and one half pound of skim milk, fed three 
times a day. It is very important that the tempera- 
ture be about 100 degrees. If the milk has stood and 
cooled, it will be necessary to heat it again, either 
over a stove or by allowing live steam to run through 
it. 

In some instances we may have to wean the calf 
immediately or very soon after birth. It sometimes 
happens that heifer with her first calf refuses to 
let it nurse and she may even severely injure it by 
kicking; or the dam may have an attack of milk 
fever and be unable to nurse. Under such conditions 
the calf is immediately removed and placed in a 
separate stall. If it has not had any of the colostrum 
milk, give it a dose of castor oil (1 to 2 ounces in a 
little milk, and repeat again later if necessary) . This 
will have the same effect as the colostrum milk in 
cleaning out the calf and leaving its digestive system 
in a better condition to digest the herd milk which 
we have been forced to use. The results from this 
substitution will, however, be just as satisfactory as 
though the dam's milk had been used, provided the 
bowels are kept in a. normal condition. In this 
emergency start feeding according to the schedule 
for the first ten days on the chart. 



Calves from Birth until Two Years 11 

As a preventive of white scours or other infectious 
diseases that may enter the system through the 
navel of the calf, it should be painted with iodine as 
soon as possible after birth, and this operation should 
be repeated before weaning. 

While the calf is still with its dam, it should be 
identified, so that there will be no possibility of its 

Brookwood Farms Herd 
BIRTH RECORD 




Color Tnrtpt^ Tf'-ftxXC R ttAir h ///-K^JZ^ 

Marks '■<^^^^'^ TJ^f-y'cJLc^a-J^. KxIl^ a^u^^/^-ty 




Tbb stip to be sent to FUm Officeimmediately after caU is dropped. 

getting confused with other calves of the same size 
and description. A very simple and successful 
method is to have a collar or light chain securely 
strapped around the neck and locked with a small 
padlock, which is stamped with the identification 
number of the calf. This lock can be used per- 
manently. When the horns are large enough to 
support a chain, the collar is removed and a chain is 
locked around the horns. After the calf is three 



12 Feeding and Management of Dairy Cattle 

or four days old the same number that has been 
given as a lock or herd identification number should 
be tattooed in the ear as a fixed identification 
mark. 

The birth record card is then filled out for future 
reference in applying for birth certificate, identifica- 
tion, etc. 

The calf should now be placed in. a separate box 
stall with solid partitions, so that it cannot come in 
contact with other calves, and it should remain so 
isolated for at least the first six weeks. This is to 
prevent the spreading of any infectious disease that 
might develop in one of the calves. 

After the tenth day replace the dam's milk with 
the regular herd milk and gradually increase the 
amount until at the end of the fifteenth day the 
mixture consists of 3^ pounds of whole milk and 
^ pound of skim milk. At this time we can start 
feeding twice a day. The amount can be continued 
unchanged until skim milk is substituted, at the age 
of from four to six weeks, according to the progress 
and condition of the calf. The change from whole 
to skim milk is to be made gradually, over a period 
of at least one week, lessening the amount of whole 
milk at each meal and adding skim milk. During 
this time the calf will begin to eat hay and some 
grain. 

The skim milk is increased according to the chart 
until the calf is six months old, at which time it 
receives 9 pounds to a feed, or 18 pounds daily. The 
following standard grain ration is used; Parts by 
weight, of 




BULL CALF 12 MONTHS OLD 



Calves from Birtli until Two Years 13 

Corn Meal 3 

Ground Oats 3 

Wheat Bran 1 

OilMeal 1 

All grain is fed in small wooden boxes measuring 
12 by 12 by 6 inches, which are placed on shelves or 
racks in the box stalls so that they will be off the 
floor and easy to remove for cleaning. This clean- 
ing and sterilizing should be done daUy. A small 
amount of the grain ration should be placed in the 
boxes after each milk feeding. Never give them 
more than they will clean up between the milk feed- 
ings. For instance, if we give three-quarters of a 
pound of grain for the morning feed, and at noon 
notice that there is some grain left in the box, we 
would cut the next feeding down to one half pound. 
As a rule the young calf wiU not overeat grain, but 
it should be watched closely and fed accordingly. 
When we first teach the calf to eat grain it will eat 
about ^ of a pound a day; it will gradually take 
more until at the end of six months it receives not 
over two and one half or three pounds daily. 

One of the most important things to watch in the 
young calf is the condition of the bowels, and to 
treat it promptly in the first stages of trouble. At 
the first sign of scouring, cut down on the feed sup- 
ply, in particular cut the amount of milk in half. 
If the attack is sudden and violent take all of the 
milk away for at least two feeds and give a dose of 
castor oil, one to three ounces in a pint of milk 
(according to size of calf) ; and as the calf shows 
signs of recovery increase the feed very slowly. 



14 Feeding and Management of Dairy Cattle 

Constipation is sometimes as serious as scours and 
should be treated just as promptly by giving castor 
oil; in some cases an enema of soapy water, with a 
little salt added, may be necessary. 

An ailment that is very often fatal with calves, is 
a form of indigestion due to curdled milk or casein in 
the calf's stomach. The lump of undigested milk 
finally becomes so hard and tough that it cannot 
pass into the bowels. In advanced stages this dis- 
ease seems to affect the brain, and the calf dies as 
though in a fit. A preventive of this trouble is to 
give a pinch of baking soda in each feeding of milk. 
The first symptoms may be hard to distinguish from 
those of other forms of indigestion ; but usually the 
action on the brain sets in very soon, and the calf 
appears dizzy, throwing its head back and to one 
side and finally it falls over as though in a fit. The 
first treatment upon noticeable signs of dizziness is 
to give the calf one teaspoonful of bromides in a 
teaspoonful of water (equal parts of the bromides 
of Ammonium, Strontium, Sodium, Potassium). 
The dose should be repeated two or three times if 
necessary. If the calf is unconscious get a veteri- 
narian as soon as possible and have him inject hypo- 
dermically 1/20 grain of Lobeline Sulphate, and 
repeat this treatment in one hour if necessary. After 
recovery do not give any feed for at least 24 hours, 
and in no case should feeding be commenced until 
you are satisfied as to the state of the bowels. For 
three or four weeks fed equaf parts of whole milk 
and water (as it was the casein in the milk that Lad 
formed the curds). It is also well to feed one part 




CALF BARN 




HORN TRAINERS 



Calves from Birth until Two Years 15 

of lime water, to seven or eight parts of the whole 
milk and water, and for the first few days give also 
one teaspoonful of essence of pepsin in the milk at 
each feeding. 

In addition to the above, the foUowiag is a list of 
common ailments with their remedies. The latter 
should be kept on hand in a medicine closet hung 
up in a convenient place in the calf barns, to be used 
for mild cases, and also for emergency cases when the 
veterinarian cannot be secured at once. 

Bloat. } teaspoonful formaldehyde in one cup of milk. Follow 

shortly with | teaspoonful of baking soda in warm water. 
Cold or Pneumonia. 4 tablespoons whiskey, 1 tablespoon sweet 

spirits of nitre. 
Cold and Fever Above 102.5. One five-grain Aspirin tablet twice a 

day. 
High Temperature, 1 teaspoonful of epsom salts in four ounces 

of warm water, 3 times a day. 
Eczema, Loss of hair, Scabs. 1 tablespoonful of sulphur to four 

of lard; rub externally. 
Fits, Convulsions. See description above for treatment of curd in 

stomach. 
Scours and Bloody Discharge. § teaspoonful of Salol, | teaspoonful 

of Subnitrate of Bismuth in milk. 
Sour Stomach. 2 teaspoons of milk of magnesia in two pounds of 

milk, or 1 part of lime water to seven parts of milk. 
Sore Eyes. Wash with Boric Acid solution (1 ounce to 1 quart of 

boiling water; apply when cold). 
Toxic condition of the Bowels. Saline injection (2 teaspoons of salt 

in 2 quarts of warm water), also give f teaspoon Creolin Parson 

in 1 cup of milk. 
Vomiting. 2 teaspoons of essence of pepsin in milk 3 times a day. 

If the calf does not clean up with relish the 
scheduled amount of milk, reduce the amount to 
one half at the next feeding, and gradually increase 
the amount as the appetite returns. 



16 Feeding and Management of Dairy Cattle 

The chief difficulty that feeders are likely to have 
with calves is indigestion, and in raising calves, as 
in other matters, an ounce of prevention is worth a 
pound of cure, and especially in the matter of feed- 
ing and attention to sanitary conditions is this the 
rule. The preventive measures in feeding are, first: 
do not over-feed ; second : do not feed too rich milk. 
Most calf men who have had good results in raising 
calves will attribute a large share of their success to 
their attention to these two factors. Aim to keep the 
young calf growing and in a vigorous, thrifty, but 
lean condition. During the first six months our ob- 
ject is to build bone and muscle for a good frame, 
and to develop the barrel for large capacity give 
plenty of good hay. We can add 100 pounds to the 
body weight after we get the foundation built. It 
is almost impossible to tell whether a calf is being 
over-fed or under-fed unless the quantity of feed is 
either weighed or measured. If not controlled, a 
calf will drink two or three times the quantity that 
is good for it, with disastrous results eventually. 

It is very necessary that all the stalls, mangers, 
feed and water pails, stanchions, etc., be cleaned and 
scalded daily; this is also a preventive measure on 
which it is well worth while to spend a little extra 
time. The health of the calf will also be better if 
it is given a bath every day, not with soap and water, 
but with the curry-comb and brush. The bedding 
and stalls should always be dry and clean. 

Do not give alfalfa or clover hay until the calf is 
six months old. Feed a good mixed timothy and 
field grasses if possible, and all that the calf wants. 





WINTER PASTURE SCENE 




SUMMER YARDING SYSTEM 



Calves from Birth until Two Years 17 

A legume hay is likely to encourage scours, and with 
skim milk the calf gets sufficient mineral matter for 
the first six months. 

Fresh air and sunlight are two essentials. Where 
possible the King system of ventilation should be 
used. The next best thing is to have the windows 
hinged at the bottom, so that when they are open 
galvanized cheeks will cover the sides and the fresh 
air will come in over the top. Have plenty of win- 
dows and do not be afraid to keep them open. 

Sumviier management. — Follow the feeding sched- 
ule until the calf is about six weeks old, and at that 
time move it to the summer yarding system, 
which is a row of houses and yards, one for each calf. 
Each house is raised about six inches above the 
ground and placed on runners so that it can be easily 
moved to a new location. The floor is of tight con- 
struction and slanting so that it will drain to an 
outlet in one corner. The inside of the house need 
not be finished off, but the sharp comers of the up- 
rights should be rounded, and always kept freshly 
whitewashed. A space of about 12 inches just under 
the roof should be left open in the back of each house 
for ventilation. A rack is made for the water pail 
and feed boxes, about 18 inches above the floor, and 
arranged so that these can be removed for cleaning. 
The door opening is fitted with a Dutch door, which 
is used only in early spring. When the young calves 
are first turned out they do not know enough to go 
into the houses and must be locked in every night 
and during heavy storms, until they have learnt to 
go in of their own accord. The most convenient 



18 Feeding and Management of Dairy Cattle 

fencing is a hurdle fence built in eight foot sections 
and removable. In one comer of the yard a hay 
rack is built of two inch strips placed vertically about 
five inches apart. This prevents the hay from 
spreading around the yard and wasting. The calves 
are kept in these yards during the period that they 
are being fed on skim mUk, and the yards are in use 
from early spring until late fall. The fresh air and 
exercise that the calves get in this way prepares 
them for a more confined winter. It is advisable to 
change the small yards at least once during the 
summer. This can be done very easily by changing 
the fences to the opposite side of the houses. After 
the yards have been used for three or four months 
the ground gets sour and stale. The calves will 
nibble at the dirt, and this may cause scours or in- 
digestion, which, while not fatal, will retard their 
growth. When the yards have been changed, the 
old yard should be plowed, limed and reseeded. 

When the calves are about six months old they 
are transferred to a pasture lot and allowed to 
run around together. There should be plenty of 
shade and one or two open sheds in this lot, for 
shelter. 

Winter management. — The same feeding schedule 
is used in both summer and winter. The calves are 
also started in separate box stalls as in the sum- 
mer but remain in these stalls until they are 
three months old, at which time they are moved 
to the calf barn stalls and either fastened in the 
stanchions, which are adjustable and can be regu- 
lated to five different sizes, or tied with halter and 



Calves from Birth until Two Years 19 

rope. They are kept in these stanchions until in 
the spring the weather is sufficiently warm to turn 
them out on pasture. 

Fresh air and exercise are just as important in the 
winter as in the summer — fresh air all the time 
and exercise at least once a day. On clear days when 
the ground is hard the calves should be turned out 
in an exercising yard and allowed to romp and kick 
out their legs. The length of time for them to re- 
main out will depend upon the temperature. Do 
not let them get over-chiUed. 

For stormy weather when they cannot safely be 
turned out of doors there is usually an empty barn 
floor of sufficient size to turn the calves loose 
or, if possible, an exercising shed with dirt 
floor, plenty of sunlight and good ventilation should 
be used. 

In turning them out do not simply unfasten the 
stanchions and let them run out alone, but lead each 
calf out with a rope ; they soon get so that they will 
go anywhere wilhngly. There is nothing meaner or 
harder to manage than a cow or bull that has never 
been halter broken. 

It adds greatly to the appearance of an animal, 
and in many cases adds to the value, if the horns are 
symmetrical. If trainers are improperly used, or 
none used at all, many cows will develop horns 
shaped like a steer's, or horns that shoot straight out 
sideways. If the trainers are properly used the 
horns can be formed in any shape desired. 

The trainers should be put in place when the 
horns are from one to two inches long, but not before 



20 Feeding and Management of Dairy Cattle 

the horns are set; to make sure of this work the 
horns with your fingers. If you can work them 
around like a loose tooth, wait a little longer before 
applying the trainers. After they have been at- 
tached tighten them every day, so that the tips of 
the horns that extend beyond the trainer are drawn 
almost at right angles to the base of the horns. 
When this has been accomplished, remove the 
trainer. After the horn has grown two or three 
inches longer, if it does not seem to be turning in at 
the proper angle, bore small holes through the horns 
near the tips and connect them with a double piece 
of bale wire. This wire should be tightened often 
enough to eventually draw the tips closer together. 
If the horns are turning up too much, wrap a piece 
of sheet lead around the wires, the weight of which 
tends to draw the horns down, then get busy with 
the file and sandpaper to smooth off the rough spots 
and angles. 

Heifers from six months old until calving, — The 
heifer calves from early spring until late fall are 
kept on pasture all the time. If grass is plentiful 
they wiU not require very much of anything else to 
eat. We keep a small rack full of alfalfa hay ac- 
cessible to the calves, and also give them a small 
quantity of the calf ration each day, just enough to 
keep them in good condition. A little salt is 
sprinkled in the feed, and they always have access 
to fresh water. 

In the winter the heifers are kept in stanchions 
and are exercised daily. They are fed 2 or 3 pounds 
of calf ration and from 8 to 12 pounds of silage, to- 







^i " k* 



CALF EIGHT MONTHS OLD 




CALF NURSING WITH BOTTLE 






*.*■'•, ,, 



Calves from Birth until Two Years 21 

gether with all the hay that they will consume. 
The condition of the heifers should be watched just 
as closely as that of the young calves. 

Great care should be taken in changing the heifers 
from winter quarters to pasture. It will pay to 
wait until the grass has a good start, the weather 
is settled, and the ground is dry, before turning them 
out. The change should be made gradually, starting 
with a few minutes only and leaving the animals 
out a little longer each day, until at the end of two 
weeks they can be left out altogether. During this 
time gradually decrease the grain and roughage until 
they are being fed as above. 

The heifers are bred to freshen when they are 
about two years old. When they are 18 months of 
age their grain is changed from calf ration to dry 
cow ration, and at this time begin to put on the 
finishing touches, not only for calving, but for the 
first milk test. The quantity of grain to feed de- 
pends upon the condition of the animal and the 
amount of fat on her body. We always have a cow 
somewhat over normal weight at the time of calving. 
The first few months she will lose most of this sur- 
plus fat, and from then on should at least hold her 
normal weight. It is very noticeable that a fresh 
cow in poor flesh, even though known to be a high 
producer, will not do justice to herself. 

Up to the age of two years, a heifer raised by this 
method will consume, in addition to pasturage, the 
following: Whole Milk, 230 pounds; Skim Milk, 
1846 pounds; Hay, 1400 pounds; Grain, 1000 
pounds; Silage, 2000 pounds. 



22 Feeding and Management of Dairy Cattle 

In selecting cows for our herd we select the best 
for both production and type. We know that if a 
calf is neglected or has had setbacks, she wiU not 
develop to the best cow for either production or 
type, so why should we not, whether it is for our 
own or some other herd, pay close attention to de- 
tails, and raise the best calf possible, one that will 
pay for itself in the shortest possible time? 

Shipping Calves By Express. — We very seldom 
ship calves that are less than three months old, as 
there is a greater risk in shipping them under this 
age. We want to be sure that the calf has a good 
start and is accustomed to eating grain. Once they 
have reached this stage, the calves can be shipped 
almost anywhere unaccompanied, if they are in 
good condition and properly crated, with instructions 
for their feed and care. 

The accompanying illustration is a diagram 
of the crate that we use. It is built very strong 
but not excessively heavy. The back of the 
crate is closed, after the calf is in, by dropping the 
back boards from the top through openings slightly 
larger than the boards, which, when in place, fit 
snugly in a pocket in the floor. They are held firmly 
by a bolt fastened with a thumb screw, so that if for 
any reason it should be necessary to remove the calf 
during transit the thumb screw could be taken off 
and the slats removed by lifting from the top. In 
the front there is a door, with metal or leather strap 
hinges, large enough to admit a pail for water and 
grain. The floor should be well supplied with 
bedding. 



Calves from Birth until Two Years 23 

With each crate we ship one pail, one bag of feed 
and one bag of hay. The feed should be a calf 
ration that will keep the bowels in good condition, 
and the instructions for feeding should be for about 
one half or two thirds of the usual amount fed. The 
calf will not suffer except from hunger if it is under- 
fed for a few days during shipment, but overfeeding 
may result seriously. If the calf is being fed skim 
milk this can be discontinued until the arrival at its 
destination ; the grain, hay and water will supply its 
wants during transit. A letter of instructions is 
mailed before the calf is shipped, so that upon its 
arrival the buyer will know just how it has been fed. 

We tack two or three cards on each crate with the 
following instructions for the express agent. 

Please feed me as follows: 

Morning .... Grain one pint. 

Water all I want. 

Hay what I will clean up. 

Noon Water 

Night Grain one pint. 

Water .... all I want. 

Hay what I will clean up. 

Calf Schedule 

Let calf remain with mother not over twenty-four 
hours after born. Feed calf mother's milk for the 
first ten days, as follows: 2 lbs. whole milk and ^ 
pound skim milk three times a day; feed milk at 
temperature of 98 degrees and weigh the milk. 

After the first ten days, feed the regular herd 
nulk and gradually increase to about 4 pounds to a 
feed, twice a day, at the end of fifteen days, mixing 



24 Feeding and Management of Dairy Cattle 

as follows: 3| pounds whole milk, ^ pound skim 
milk; feed this amount until skim milk is substi- 
tuted at from four to six weeks old, depending upon 
the progress of the calf, the change to be made grad- 
ually (about one week). During this time the 
calf will begin to eat hay and some grain. Do not 
feed alfalfa or clover to young calves; feed only 
mixed timothy and field grasses until six months old. 

5 lbs. skim milk to a feed, when 8 weeks old. 





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iC It 



tt tl 

tt tt 

tl tt 

tl tt 

tt It 

tt II 

tt tt 

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9 




10 




12 




14 




16 




18 




20 




22 




24 





Feed all of the grain that calf will clean up with 
relish, between milk feedings, until six months old. 
After that feed two or three pounds of the following 
ration per day until eighteen months old: 

Parts hy weight 

Com Meal 3 

Groxmd Oats 3 

Wheat Bran 1 

Oil Meal 1 

Pay close attention to details. When the calf 
shows signs of scouring, cut down feed supply, in 
particular the amount of milk in half. If sudden 
attack, take all of the milk away for a feed or two, 
and give Castor Oil, 1 to 3 ozs. in a pint of milk 
(according to size of calf). 




CRATE FOR SHIPPING CALVES 




PASTURE SHOWING OPEN SHEDS 



Calves from Birth until Two Years 25 

Give warm water to drink two or three times per 
day after the third week. Exercise the calves every- 
day. Lead bull calves every day. Pails, mangers, 
and feed boxes should be cleaned and sterilized every 
day. Wash calf's navel with Iodine a short while 
after calf is born. Sprinkle a httle salt in feed once 
each day. In the winter do not have temperature 
in calf barn above 50 degrees, and always keep the 
ventilators wide open. 



CHAPTER III 

Feeding 

FACTORS essential to milk production. — In 
order to secure the maximum results in the pro- 
duction of milk, other conditions being equal, it is 
essential to pay due attention to the following three 
factors, in addition to selection and breeding : 

First, the best possible ration. 

Second, the judgment and ability of the feeder. 

Third, the thoroughness and efficiency of the 
milkers. 

We shall not get the best results if any of these 
factors fall short of the highest standard. They can 
be compared to a fleet of several battleships that are 
steaming away at sea, closely followed by the enemy. 
One of the ships does not have the speed of the 
others, so the six faster ones have to hold back for 
the slower one. We may have a good ration and 
good milkers, but if the feeder uses poor judgment, 
the production may be held back on account of this 
one factor that falls short of the standard. Worse 
than this, the neglect of that one factor may cause 
udder trouble, sick cows, weak calves, and shy 
breeders. If we were to look closely into the history 

26 



mmmi^ 




Feeding 27 

of some exceptional records of mUk production, we 
should find that they have been gained by sacri- 
ficing good cows and even an entire herd, so far as 
breeding is concerned. It is not the cow that makes 
60 or 70 or 80 pounds of milk per day, for the first 
week or month, that wins out, but the one that 
strikes her true average, and holds it all through 
the 12 months of her test. Records are made during 
the last few months of the test. 

The best feed. — The ideal feed is a balanced 
ration that will produce the maximum amount of 
mUk and butter fat, per dollar invested, and at the 
same time keep the cow in good condition. It is 
hard to suggest a grain ration that would suit every 
locality, as the conditions differ so widely. The 
ration that we have used to produce our Register of 
Merit records is as follows: 

100 pounds Com Meal (or Hominy Meal) 
100 pounds Groimd Oats. 
100 pounds Wheat Bran. 

75 pounds Linseed oil meal. 

50 pounds Cottonseed Meal. 

30 pounds Gluten Meal. 

60 pounds dried Beet-pulp. 

In addition to this, use soiling crops, silage, roots 
and alfalfa hay. The grain ration is elastic, and is so 
adjusted that the nutritive ratio will always remain 
about the same. For instance in the fall of the 
year when we change from a legume soiling crop to 
corn silage we thereby increase the amount of carbo- 
hydrates in the total ration, and to maintain about 
the same N. R. as before we increase the protein in 



28 Feeding and Management of Dairy Cattle 

the grain ration, by increasing the amount of Oil 
Meal and Cottonseed Meal. Our N. R. varies with 
the feed given to different cows, running from 1 :4.5 
to 1 : 5.2, according to the condition and requirements 
of the individual. If you are sure that you have 
selected a good grain ration there are no advantages 
to be gained by changing it, unless a certain grain 
has advanced in price beyond its value as a feed, 
and a good substitute can be found. On the other 
hand if you have proved by experiment that you 
can better your results by changing the ration, it 
would be folly not to do so. Get a good ration and 
stick to it. 

In order to ascertain the proper proportion of each 
feed to use in balancing a ration, we should be 
familiar with the analysis of the different feeds, and 
the requirements, for the anunals, of the different 
elements contained in these feeds. 

The dairy cow needs its feed primarily for two 
purposes : First, for body maintenance. Second, for 
the production of milk. A comparison of the utili- 
zation of the feed given to (1) a good cow, and (2) 
a poor cow, is as follows : 

(1) Good cow, Maintenance Milk production 



35% of ration. 65% of ration. 

(2) Poor cow, Maintenance Milk production 

55.8% of ration. 44.2% of ration. 

According to Wolff's feeding standard, the dry 
matter and digestible nutrients required for main- 
tenance and production are as follows: 



Feeding 



29 



Digestible 



Milk cows when 
yielding daily 
27.5 pounds 


Dry 

matter, 
pounds 


Protein, 
pounds 


Carbohydrates 

+ UatX2.25) 

pounds 


Total 
pounds 


Nutritive 
ratio 


milk 


32 
24 


3.3 

2.5 


14.8 
13.4 


18.1 
15.9 


1:4.5 


average milk 
cows 


1:5.4 



Digestible nutrients in one pound of various feed- 
ing stuffs: 

Kind of Food ^^^^ ^^y ^^^^ ^^^^^_ 

Cured roughage Matter Protein hydrates Fat 

Fodder Corn (drilled) 76 .037 .41 .015 

Corn Stover 59 .014 .31 .007 

Sorghum Fodder 50 .024 .32 .016 

Millet 86 .050 .47 .011 

Timothy 87 .028 .43 .014 

Red Top 91 .048 .47 .010 

Prairie (upland) .87 .03 .42 .014 

Prairie (mixed) 84 .029 .41 .012 

Prairie (swale) 86 .026 .42 .011 

Barley Hay 85 .057 .44 .01 

Oat Hay 86 .047 .37 .017 

Pea Hay 90 .080 .41 .017 

Cow Pea Hay 89 .058 .39 .013 

Soy Bean Hay 88 .106 .41 .012 

White Clover Hay 90 .115 .42 .015 

Red Clover Hay 85 .071 .38 .012 

Alsike Clover Hay 90 .084 .42 .015 

Alfalfa Hay 94 .117 ,41 .01 

Wheat Straw 90 .008 .35 .004 

Oat Straw 91 .013 .39 .008 

Barley Straw 86 .009 .40 .006 

Kafir Forage 48 .009 .26 .011 

Oat and Pea Hay 89 .076 .41 .015 

Oat and Vetch 85 .083 .36 .013 



30 Feeding and Management of Dairy Cattle 

Total Dry Crude Carbo- 

Silage Matter Protein hydrates Fat 

Com 26 .012 .14 .007 

Sorghum 24 .001 .13 .002 

Clover 28 .020 .13 .010 

Alfalfa 27 .030 .08 .019 

Cow Pea 21 .015 .09 .009 

Soy Bean 26 .027 .09 .013 

Pea Cannery Refuse 23 .021 .13 .008 

Corn Cannery Refuse 21 .003 .12 .006 

Roots and Tvhers 

Carrots 11 .008 .08 002 

Potato 21 .011 .16 001 

Sugar Beet 13 .013 .10 .001 

Common Beet 11 .012 .08 .001 

Mangel 09 .010 .05 .002 

Rutabaga 11 .010 .08 .002 

Flat Turnip 10 .009 .06 .001 

Wet Beet Pulp 10 .005 .08 .000 

Concentrates 
(Ground Grains and By-prodiids) 

Corn 89 .079 .67 .43 

Barley 89 .087 .65 .016 

Oats 90 .107 .50 .038 

Wheat 89 .088 .67 .015 

Wheat Bran 88 .119 .42 .025 

Flour Wheat Middlings 90 .17 .54 .041 

Wheat Shorts 89 .130 .46 .045 

Red Dog Flour 90 .162 .57 .034 

Emmer (Speltz) 92 .10 .70 .02 

Corn and Cob Meal 85 .044 .60 .029 

Kaffir Corn 90 .052 .44 .014 

Sorghum Seed 87 .045 .61 .028 

Buckwheat Bran 92 .059 .34 .02 

Buckwheat Middlings 87 .227 .37 .061 

Rye Bran 88 .112 .47 .020 

Rye Middlings 88 .110 .53 .026 

Millet 88 .071 .48 .025 

Hominy Feed 90 .068 .60 .074 

Com Oil Meal 91 .158 .39 .108 

Bean Meal 89 .202 .42 .013 



Feeding 31 



Cow-Pea Meal 85 

Soy Bean Meal 88 

Gluten Feed 91 

Gluten Meal 90 

Linseed Meal 90 

Cottonseed Meal 93 

Flaxseed 91 

Tankage 930 

Brewers Grain-Dry 91 

Malt Sprouts 90 

Distillery Grains, dry 92 

Dried Beet Pulp 92 

Fresh Green Roughage 

Com, fodder, all analyses 219 

Sweet com fodder before milk stage , 100 
Com Stover, Green ears removed . 227 

Sugar Cane 217 

Bluegrass, Kentucky, all analyses .316 

Brome Grass, smooth 330 

Millet, Hungarian 276 

Mixed Grasses 

Mixed Grasses, immature 297 

Rye Grass, Italian 271 

Rye Grass, perennial 266 

Timothy, all analyses 375 

Oat fodder 261 

Oat fodder, 8 in. high . .*. 130 

Rye fodder 213 

Rye fodder, 5 in. high 181 

Wheat fodder, aU analyses 274 

Alfalfa, aU analyses 253 

Clover, Alsike 243 

Clover, crimson 174 

Clover, red, all analyses 262 

Cowpeas 163 

Peas, field, Canada 166 

Soybeans, all analyses 236 

Velvet bean 179 

Vetch, common 204 

Vetch, hairy , 181 



.168 


.55 


.011 


.291 


.23 


.146 


.213 


.53 


.029 


.297 


.42 


.061 


.302 


.32 


.069 


.376 


.21 


.096 


.206 


.17 


.290 


.501 


.00 


.116 


.200 


.32 


.060 


.203 


.46 


.014 


.228 


.40 


.116 


.041 


.65 


.000 


.010 


.128 


.004 


.008 


.061 


.002 


.005 


.120 


.002 


.004 


.123 


.006 


.023 


.148 


.006 


.029 


.150 


.002 


.019 


.148 


.006 


.036 


.145 


.009 


.018 


.127 


.007 


.017 


.125 


.007 


.015 


.193 


.006 


.023 


.118 


.008 


.034 


.041 


.005 


.021 


.122 


.005 


.051 


.62 


.007 


.028 


.151 


.006 


.033 


.104 


.004 


.027 


.118 


.004 


.023 


.081 


.004 


.027 


.130 


.006 


.023 


.080 


.003 


.029 


.071 


.003 


.032 


.102 


.005 


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32 Feeding and Management of Dairy Cattle 

Mixed legumes and grasses 

Clover and mixed grasses 273 .022 .141 , 006 

Cowpeas and Corn 200 .013 .114 .003 

Cowpeas and Oats 218 .033 .091 .006 

Cowpeas and sorghum 187 .007 .100 . 003 

Peas and miUet 197 .019 .084 .008 

Peas and Barley 202 .027 .088 .005 

Peas and Oats 226 .024 .106 .006 

Peas, oats and Rape 179 .023 .073 .005 

Soybeans and Com 238 .017 .136 .006 

Soybeans and Kafirl 171 .009 .079 .004 

Vetch and Barley 200 .021 . 105 .002 

Vetch and Oats 265 .028 .133 .004 

Vetch and Wheat 227 .024 .122 .003 

The other requirements of a ration are : 

1. It must contain sufficient food nutrients in 
the right proportion, which means the correct pro- 
portion of dry matter, protein and carbohydrates. 
The ratio of protein to carbohydrates is commonly- 
spoken of as the "nutritive ratio," thus, to say that 
the nutritive ratio of a given feed is 1: 5.4 means 
that there is one part of protein to 5.4 parts of carbo- 
hydrates in the feed. 

2. It must have sufficient bulk. Hence the use 
of roughage, etc. • 

3. It must be palatable. Aids in this direction are 
the addition of Molasses water, Beet-Pulp, Salt, 
Moistening, Steaming, etc. 

4. There must be a certain degree of variety. 
This is ensured by using a variety, or mixture of 
several feeds. 

5. Cows require succulent food. (Silage, Soiling 
Crops, Wet Beet-Pulp, Molasses, Roots, etc.) 

6. The feed must be economical. This does not 
mean that a cheap feed is to be used. 



Feeding 33 

7. There must be a certain amount of ash (Min- 
eral Matter) in the food, (Alfalfa, Bran, etc.) 

8. The cows also require salt and water in their 
food. 

We now know, according to the above standards, 
the feed requirements for the average milk cow, the 
analyses of the feeds, and the other requirements of 
a balanced ration. The next step is to determine 
the feeds to use, according to their availability, 
making use of home-grown feeds as far as possible. 

As an example we will select the feeds mentioned 
for the test ration on page 34, for a cow that is milk- 
ing 25 pounds a day. We make a list of the feed 
(see test ration, page 34), and so proportion the 
weights of grain that the total weight will be 10.3 
pounds, which is the average portion fed to each 
cow daily in addition to the roughage. We then 
refer to the table (Page 29) and figure the amounts 
of dry matter, protein and carbohydrates plus fat 
that are contained in each feed, and enter the 
amounts in the correct columns. In adding these 
columns we find that we have 24.79 pounds of dry 
matter, 3.066 pounds of protein, 12.518 pounds of 
carbohydrates, and 1.442 pounds of fat. This latter 
is converted into the equivalent weight of carbo- 
hydrates by multiplying by 2.25, and the result 
3.244 is added to the carbohydrates, making the total 
15.762 pounds. We then find by dividing that our 
nutritive ratio is 1 part of protein to 5.14 parts of 
carbohydrates. The carbohydrate content is slightly 
higher than the Wolff standard, but as this is a 
winter ration it is purposely thus proportioned on 



34 Feeding and Management of Dairy Cattle 

account of the severe weather in our locality, and 
the necessity of the cows having to furnish more 
body heat to keep them warm. 

Pounds Feed Dry Matter Protein Carbohydrates Fat 

2 Corn Meal 1.780 .158 1.34 .86 

2 Ground Oats 1.80 .214 1.00 .076 

2 Wheat Bran 1.76 .238 .84 .050 

1.5 Oil Meal 1.35 .453 .48 .103 

1 Cottonseed M .93 .376 .210 .096 

.6 Gluten Feed .546 .127 .318 .017 

1.2 Beet Pulp, dry 1.104 .049 .780 .000 

ioTs 

10 Alfalfa Hay 9.40 1.170 4.10 .10 

1 Beet Pulp .92 .041 .65 .000 

20 Corn Silage 5.20 .240 2.80 .140 



24.790 3.066 12.518 1.442 
3.244 2| 

15.762 3.244 

15.762 

= 5. 14 = nutritive ratio. 

3.066 

After you have thoroughly studied the methods of 
balancing a ration, see if you can work out correctly 
the nutritive ratio of the above ration without refer- 
ring to the analysis of the feeds as worked out on 
this chart, but write the name and weights of the 
different feeds, and figure your analyses from the 
chart (page 29). 

After this has been successfully accomplished, 
figure the Nutritive Ratio for summer use, by sub- 
stituting for the corn silage. Oat and Pea hay 
cut green, as a soiling crop. Also, reduce the oil meal 
and cottonseed meal, as the Oat and Pea hay con- 
tain more protein in proportion than the corn silage. 
It also improves the ration to increase the gluten 



Feeding 



35 



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Monthly MUk Record Forms ^ 



36 Feeding and Management of Dairy Cattle 

feed. Work out the following summer ration in the 
same manner that you figured the winter ration. 
When you have successfully mastered this, you 
should be qualified to figure out a proper nutritive 
ratio for other feeds and proportions. 

Pounds Feed Dry Matter Protein Carbohydrates Fat 

2 Com Meal 1.780 .158 1.34 .860 

2 Ground Oats 1.800 .214 1.00 .076 

2 Wheat Bran 1.760 .238 .840 .050 

1 Oil Meal .900 .302 .320 .069 

.6 Cottonseed .558 .225 .126 .057 

1 Gluten Feed .910 .213 .530 .029 

1.2 Beet Pulp 1.104 .049 .780 .000 

Q.8 

10.0 Alfalfa 9.400 1.170 4.100 .100 

1 Beet Pulp .920 .041 .650 .000 

20 Peas and Oats 4.520 .480 2.120 .120 

23.652 3.090 11.806 1.361 

3.062 2.25 

14.868 3.062 

14.868 , „, 

= 4. 81 = nutritive ratio. 

3.090 

These rations act as a guide and starter for the 
feeder, and as a convenience in mixing the feed in 
quantities to last the entire herd for several days. 
The methods of feeding and the individual require- 
ments of each cow are just as important to consider 
as is the guide ration. 

Ability and judgment of the feeder. — There is 
a limit or safety point of feeding and production for 
every cow. The question to determine is, what is 
that limit or safety point? Probably two of the 
hardest things for the feeder to do are: (1) To stop 
increasing the feed given to a cow when she has 



Feeding 



37 



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Yearly Milk Record Forms 



38 Feeding and Management of Dairy Cattle 

reached her safety point, and (2) To reduce, or take 
the feed entirely away from the cow at the first 
least sign of a drop in milk, or of being off feed. 

We may, by the way of illustration, consider first 
of all the case of a cow that by forcing would give 
55 pounds of milk per day. She may hold that level 
for one week or one month, but is being forced over 
the safety point of feeding, and the break in pro- 
duction is sure to come. It would be best in this 
case to hold the cow at 52 or 53 pounds per day by 
giving less feed. She would then have a much 
better chance to hold this average for four or five 
months, and, as she advances in lactation period, to 
show a slow, gradual decrease in milk flow. There 
is no doubt but that the amount of feed given 
greatly influences the production, but after a certain 
amount has been consumed, further increase of feed 
ceases to augment the flow. We have proved to our 
own satisfaction, with a cow that was apparently 
milking very well but seemed to be fed too heavily, 
that reducing her feed a pound or two resulted in 
absolutely no drop in production, and in some in- 
stances it has even resulted in an increase in milk 
flow on the lessened amount of grain. Which dem- 
onstrates that big yearly records are not made by 
cramming the cow with feed, but by liberal feeding, 
the ability of the cow to transform that feed into 
milk, and the ability and judgment of the feeder in 
catching her at the safety point, and holding her 
level. 

As a second illustration, a cow has been holding 
her level of production, but shows a drop in pro- 



Feeding 39 

duction on a certain day, of three or fovr pounds 
below her usual average. Of course it is hard for a 
feeder to see his cow giving less milk, as he is greatly 
interested in having her make a good test ; so, being 
overanxious, instead of taking one half or all of 
the feed away, he tries to jolly her along, and pos- 
sibly gives her more grain to bring her back, and 
knocks her completely off. A cow that is slightly 
off condition, or shows by other symptoms that she 
is getting ready for a drop in milk, will always give 
warning. If the feeder is experienced and watchful, 
he will detect these warnings, and usually catch the 
cow in time to prevent the drop. There are some 
cases, however, that come on suddenly and practi- 
cally without warning, such as toxemia, a protein 
poisoning or form of auto-intoxication. This occurs 
frequently in cows that are on test and where the 
feeder inadvertently oversteps the safety point. The 
symptoms are almost identical with those of milk 
fever, and the treatment is the same. About four 
hours after recovery from the acute symptoms there 
is a rise in temperature to about 105 degrees, and the 
pulse is very rapid. At this time the cow should 
have treatment to relieve these conditions. 

This milk chart illustrates how these warnings 
can be detected. Each square from left to right 
represents one day, each square from bottom to top 
a pound of milk. The sheet should be long enough 
for one year or 365 squares, and deep enough to com- 
pare four cows together. The cow represented by 
the heavy line has made an exceptionally good 
record, and before the results of the other cows are 



40 Feeding and Management of Dairy Cattle 

recorded, we insert this one complete for the year in 
red ink; then each day we enter the other three, one 
in a solid black line, one a dotted line, and the third 
by dot and dash. Each break of over two pounds 
we consider as a warning. It is not always the sign 
of a break, but the sign to watch the cow very 
closely. The next day she may strike her average, 









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M'^X'k Chart Shoioing Comparison of Four Cows on test 
Emphasizing the Importance of the "Safety Point" 

but should she go down still more the second day, 
it is time for action. As an example of the use of 
the chart, cow No. 1 has completed a very good test, 
and her milk scale has been marked on the chart for 
the whole year, to be used as a comparison. Cow 
No. 4 has been milking very well, but has been fed 
or forced a little over the safety point. On the 
third day the feeder had warning to watch her, and 
on the fourth, notice to take action. The feeder, 
being overanxious, took action the wrong way by 



Feeding 41 

increasing the feed, which resulted in a large salient 
in the chart. Cow No. 3 on the second day gave 
warning. In this case the feeder paid heed to that 
warning and watched her very closely. On the 
morning of the third day he took action by with- 
drawing most of the feed and giving a dose of epsom 
salts. On this day she lost about two pounds more 
of milk, but on the fourth and fifth days she about 
held her own, showing that the feeder had her 
under control. With a slight increase in feed each 
day she gradually came back to her true level, but 
never received as much feed as she had been getting 
previous to the break. The number of squares be- 
tween the lines representing No. 3 and No. 4 cows, 
show the pounds of milk that would have been 
saved, had better judgment been used. The best 
method and display of judgment, however, was used 
on cow No. 2. She had reached a good level and 
could have averaged possibly 2 or 3 pounds more 
per day by forcing, but he held her at her safety 
point, being willing to sacrifice a short high milking 
period for a long steady one, and finally a larger 
total production. 

Some cows are higher producers than others. The 
poorest cow in the herd will not under the best of 
conditions give over a certain amount of milk, which 
is usually far less than the average herd production. 
She has demonstrated, if we have been watchful, that 
she has reached the limit of her production, and 
probably does not pay for her keep. On the other 
hand the best cow may not produce much more than 
the limit of the poorest if there is a break in the 



42 Feeding and Management of Dairy Cattle 

efficiency of our combination of feed, feeder and 
milker. A heifer that does not make good the first 
year deserves another trial, as the chances are that 
she will do better later on, but a cow four or five 
years old that does not pay for her keep is just as 
bad as milking a good cow into a leaky bucket. 

The cows are fed as iadividuals and not as a herd, 
so that the requirements and the likes and dislikes 
of each individual cow must be studied. The prac- 
tice of wheeling the feed cart down the passage in 
front of the mangers, guessing the amount of feed 
required by each cow and throwing it in with a scoop, 
is not only wasteful but it is not fair to the cow. 
Some cows will get more than their actual needs, 
and some less. One-quarter of a pound more or less 
seems hardly enough to bother about, but in a herd 
it will amount to quite an item in a few months' 
time. 

If the cow is getting overfat on the feed that she 
is consuming, we first reduce her allowance a little. 
If this causes a reduction in milk flow we go back to 
the original amount, and narrow the ration by sub- 
stituting possibly a little more oil meal, or if the 
cow is getting thin we either increase the amount, 
or widen the ration by adding more Corn Meal. She 
may like her feed either dry or sloppy, or she may 
like her silage and beet-pulp fed separate better than 
mixed with the grain. Most cows, however, form the 
habit of being served a certain way, and it is the ex- 
ception rather than the rule to have to do more 
than either widen or narrow the ration, or increase 
or lessen the amount. 




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Feeding 43 

The feed truck is divided in two com- 
partments, one for milk ration and one for dry cow 
ration. Above the truck is a frame high enough to 
hold the feed scales and a pail. To the left of the 
scales is a list containing the names of all the cows, 
and the amount to feed to each. On the left of the 
cart is a box contaiaing salt. From one to three 
ounces are mixed with the feed of each cow daily, 
depending upon the amount of milk produced. The 
two pans in back of the frame are for oil meal and 
corn meal. 

The feed cart is never taken into the cow barn, 
the feed being prepared as follows: The pails 
are placed on the platform truck in rotation, 
so that the feeder knows which cow each pail is for, 
and are filled about one quarter full of water. To 
this is added about one pint of molasses water, 
which is mixed by diluting one quart of molasses in 
twelve quarts of water. The feed is moistened with 
this solution mainly because the cows find it more 
palatable that way, and by experiment we know 
that we can thus secure better results than by dry 
feeding. After the water and molasses are ready 
the feeder refers to the chart. Number 1 cow, for 
instance, will get four pounds of regular milk ration 
per feed. This is weighed out accurately and poured 
in number 1 pail, and stirred in the molasses solu- 
tion with a wooden paddle by an assistant. Number 
2 cow is to get 4 pounds of milk ration and | pound 
of oil meal, which is weighed out and mixed as was 
number one. Number three will get 3| pounds of 
milk ration and | pound of corn meal. Number 4 



44 Feeding and Management of Dairy Cattle 

cow is dry and we are trying to make her put on 
weight, preparatory to calving and the next test; 
so we feed her the dry cow ration, composed of 

200 pounds of Corn Meal 
200 " " Ground Oats 
200 " " Wheat Bran 
100 " " Oil Meal 

After each paU has been filled with the grain 
ration, the feeder again refers to his chart, weighs 
out the correct proportion of beet pulp, and pours 
it on top of the grain in each pail. The truck is then 
wheeled to the cow barn, and each pail is placed in 
front of the manger of the cow for which it was 
mixed. The milkers then dump the feed in the 
manger, so that each cow is eating while being 
milked. During the milking period the feeder wiU 
watch the cows and note how they will clean up their 
feed, and check on the milk weights as they are 
weighed in the milk receiving room. The condition 
of the dung is also noted frequently. After the 
cows have all been milked the feeder wheels the 
truck containing silage into the cow barn and feeds 
each cow her portion. After the completion of this 
operation the Alfalfa is brought in on trucks and 
fed. The weights are estimated approximately by 
eye. 

Our rule is to breed all cows so that they will have 
a rest period of at least six or eight weeks before 
calving. It not only helps to put them in better 
condition for calving, but they wiU start the test 
with a higher average, and are likely to be more 




>MI\i 



Feeding 45 

persistent. After the completion of the test, the 
cows are dried up. 

We then commence feeding dry cow ration, the 
quantity depending upon the weight and condition 
of the cow at this time, the feed ranging from two to 
ten pounds per day, also several pounds of corn 
silage, and all of the hay that she will clean up 
within a reasonable time. About two weeks before 
freshening, her feed is gradually reduced, so that 
the last four or five days she receives only two or 
three pounds of bran mash per day, and hay as 
before. At the first sign of calving she is given a 
dose of epsom salts. The management of the cow 
at calving time is described in the chapter on calf 
raising. 

After calving and for the first two days the cow is 
given warm water to drink, and, in addition to all 
of the hay that she will eat, 2 or 3 pounds of warm 
bran mash. After the second day start feeding the 
regular milk ration, about 3 or 4 pounds daily, and 
increase by from | to 1 pound per day for the next 
six days. Continue feeding this amount for five 
days or more without an increase. Then if she is 
doing well increase about ^ pound daily until you 
think the safety point has been reached. This 
amount should be continued for several days, and 
then reduced about 1 pound to determine whether 
she is consuming more grain than is necessary to 
hold her level. The silage and beet-pulp should also 
be gradually increased with the grain. 

The cow is started on test the fourth day after 
calving, and from this time on we use the feeding 



46 Feeding and Management of Dairy Cattle 




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Reduced Facsimile of Double Page 



Feeding 



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©/ Feed Record Chart 



48 Feeding and Management of Dairy Cattle 

chart/ It takes but a short time each day to 
keep it up to date, and experience will soon prove 
that the efficiency of the herd will be greatly in- 
creased through its use. 

The use of the chart is threefold : First, to de- 
termine the profitable and unprofitable cows in the 
herd, by the cost records of all feed consumed, and 
the value of the milk produced. Second, to de- 
termine the amounts to feed for the most econom- 
ical production, and, in official testing, the safety 
point or maximum amount of feed that it is safe to 
feed the cow, and still have her hold her level of 
production. Third, to determine the condition of 
the cow. 

To determine profitable and unprofitable cows in 
the herd. 

Four squares on the chart represent one day. The 
first square is for the total pounds of grain fed on 
that day. The second square is for the pounds of 
silage. The third square is for beet-pulp (which is 
usually soaked, in proportion by weight of three of 
water to one of pulp), and the fourth square is for 
the pounds of milk produced. The grain and silage 
are weighed on scales attached to the feed truck. 
The weight of hay is estimated by first weighing a 
sample of the average amount fed, and using that 
as a basis for the weights. If soiling crops or other 
feeds are used instead of silage of beet-pulp, these 
squares can be used for the other feeds. At the 
end of each month the totals are added on the line 

* See Feed Record Chart, published separately by Long m ans, 
Green & Co. 



Feeding 49 

marked Totals, and carried forward to the space 
marked Total Pounds Fed. If accurate records are 
not available for the costs of home-grown feeds, the 
prices should be based on the market quotations. 
All costs should be reduced to the cost of one pound. 
Then multiply the total number of pounds fed by 
the cost of one pound, which gives the cost per 
month. These amounts are added in the column 
marked Total Cost of all Feed. This total 
is carried to the last column opposite the Hne 
marked Cost. The total number of pounds of 
milk produced during the month is entered in the 
column marked Total Pounds of Milk Produced. If 
milk is sold by the quart, divide the total pounds 
of milk by 2.15, the weight (in pounds) of one 
quart, to find the total quarts produced during the 
month. This multiplied by the selling price gives 
the value of the milk produced, which is entered in 
the last column marked Value. By subtracting 
the costs from the value, we get the net profit above 
the cost of feed, which is a fair way to compare and 
determine the profitable cows, as the labor conditions 
and wages paid in different localities vary so greatly. 

In starting the book every fifth page should be 
used for a different cow, so that there will be four 
pages for each one, to be used as a comparative 
feeding record for four years. 

To determine the amounts to feed for the most 
economical production. 

The following feeding schedule should be followed 
for the first fifteen days, provided the animal is in 
normal condition: 



50 Feeding and Management of Dairy Cattle 

1st day, 2 pounds warm bran mash. 



2nd. ' 


< {( ( 


I (I « « 


3rd. ' 


( It I 


' Bran, 2 pounds milk ration 


4th. ' 


' 4 


' milk ration. 


5th. ' 


' 5 


( (( (( 


6th. ' 


' 6 


( (( (f 


7th. ' 


' 7 


( « u 


8th. ' 


' 8 


I It It 


9th. ' 


' 9 


I It tt 



9th. to 15th. day, 9 poimds milk ration. 

After the 15th day increase the amount of grain 
by one or one half pound at a time, and continue 
increasing as long as the increase in milk amounts to 
more than the cost of the additional grain fed, or 
untn the safety point in the amount of feed con- 
sumed has been reached. For instance, supposing 
one pound of grain costs 1^ cents, and milk is 
valued at 5 cents a pound, and supposing that by 
increasing the grain | pound, we obtain a gain of 
one pound in production; then we have gained 5 
minus 1^ cents or 3§ cents by the increase. The 
results cannot be accurately determined by in- 
creasing the feed every day. There should be an 
interval of at least two days between successive in- 
creases. After the cow stops responding to an in- 
crease in feed, try lessening the amount, and note 
whether the cow will hold her level of production on 
the lessened amount of feed. The record of each 
individual cow is studied every morning, comparing 
the record of the day before with the previous days, 
to determine whether she will produce more milk or 
more economically, if the feed is increased or 
lessened. 




FEED TRUCK 




IMPORTED WHITIE 

(Winner of Gold Medal for production 1919, 12519 lbs of 
milk and 745.01 lbs. of butter fat) 



Feeding 51 

To determine the condition of the cow. 

If the cow is off condition or is getting ready for 
a break in production, usually the first sign wUl be 
in the milk weights. In studying the chart daily 
this condition can be readily detected. If the cows 
show signs of going off, or dropping in production, 
reduce the feed accordingly, and return gradually 
to the normal amount. 

The following notes should be marked in the cor- 
responding squares whenever necessary as a record 
of the cause of any irregularity. 

(6) did not clean up. 

(c) cleaned up with molasses. 

(d) in heat. 

(e) Indigestion or bloat. 
(/) Dysentery. 

The chart as illustrated was started on the fifth 
day after freshening. The cow was fed 2 pounds of 
warm bran mash the day that the calf was dropped, 
the second day 3 pounds of bran mash, the third 
day 2 pounds of bran mash and two pounds of the 
regular milk ration. The fourth day 5 pounds of 
milk ration. The fifth day, which is the first day on 
the chart, 6 pounds of milk ration. From then on 
the increase was very gradual, the amounts being 
determined by the general condition of the cow, the 
way she relished her feed, and the quantity of mUk 
flow. 

We considered in this case that 55 pounds was her 
true level or safety point, and when she reached 
this mark we stopped increasing the feed. She was 
fed 17 pounds per day for 21 days and then raised to 



52 Feeding and Management of Dairy Cattle 

18 pounds per day. At the end of 10 days her feed 
was reduced to 17 pounds again, and it proved that 
she produced more milk on the lessened amount of 
grain. Her daily milk average for 148 days is 48 .9 
pounds. She has never been off feed. Her highest 
day's milk was 62.1 pounds, and only four times 
since she reached 45 pounds per day has she milked 
below this figure. The average monthly profit above 
cost of feed was $24.82. 

I do not mean to imply that cows can be fed en- 
tirely by rule or chart, but our results have demon- 
strated that certain rules, charts and schedules are 
essential to the production of maximum results in 
feeding and caring for herds when used faithfully 
as a guide. 

Do not add to the ration anything that is against 
the test rules of the cattle association. The less 
medicine and stimulant the cow receives the better 
will be the results in the long run. Certain condi- 
tions that are not always under control will cause 
variations in the percentage of fat, such as changes 
in weather, or in milkers, the cow being in heat, or 
any other radical changes. All attempts to raise 
the fat percentage by other than natural methods, 
have been found in many experiments to be very 
costly. 

The farmer who has the requisite land and other 
conditions to raise most of his own feed is indeed 
fortunate. It is possible in some sections to raise 
practically all of the feed and still have a balanced 
ration. 



CHAPTER IV 
Feed and Caee of Bulls 

THE YOUNG buUs up to 18 months old are fed 
the same ration that the heifers receive, ex- 
cept that after the sixth month they are given a 
little more grain. After the sixth month they are 
not allowed to run with the heifers, but during the 
summer they are kept in the summer yarding system, 
and in the winter in box stalls. When the bull is 
about ten months of age a ring is placed in his nose, 
and he may now be used for light service, but the 
breeding schedules should be arranged so that the 
intervals will not be too frequent until after the 
eighteenth month. 

It will save much annoyance after the bull is 
mature, if he is led with a halter and rope for a 
short distance each day. An unruly, cross or vicious 
bull is usually the sign of bad bringing up, and re- 
flects on the breeder. 

The mature buU to be in the best breeding con- 
dition should be vigorous and quick, but not too fat. 
He is fed from two to six pounds of the regular milk 
ration, the amount depending upon the frequency 
of service and on his weight as compared to his 
normal weight when in ideal condition. He is also 

S3 



54 Feeding and Management of Dairy Cattle 

given a small amount of silage or soiling crops, and 
all of the alfalfa hay that he will eat with relish. 

So many accidents have occurred with bulls that 
were loose in the pasture or box stall, that we believe 
in keeping him absolutely under control by not 
giving him his own freedom. The box stall or pens 
for bulls measure 14 by 14 feet. In the center 
of each pen is a buU post. It is an iron post 




Post for Tying Bull in Center of Box Stall 

imbedded at least two feet in concrete. The collar 
near the top works on ball bearings and revolves very 
freely. The tie chain is run through the ring in this 
collar and is either attached to a heavy halter on 
the bull, or else is fastened to the chain around his 
horns. On the other end is a lead weight just heavy 
enough to draw up the slack in the chain. The 
length of the chain is adjusted so that the bull can- 
not quite reach the outer partitions of his stall. 
By continually walking around this post he gets as 
much exercise as though he were loose. He is fed 



f ■ t" «l '' 










. ' .-Jl 




BULL TETHERED IN PASTURE 



Feed and Care of Bulls 



55 



in a manger built in one corner of the pen, and when 
he is moved the attendant does not take the chance 
of catching a loose bull, but coaxes him to the full 
length of the chain, and then fastens the staff to the 
ring in his nose. 

For fresh air and more exercise he is taken out 
daily and fastened to a tether in a good grassy- 
plot. He walks around within the circle of 
the chain's length, and when the grass is eaten 





'i^:Cc 



■.■.'•;;f<^ 



The stake is 2 ft. 6 in. long. 
The point and head should be 
very hard. The whole chain 
works around the collar very 
freely. The chain is about 
6 ft. long, and has a swivel 
on each end to prevent tangling. 
A rope is fastened to the ring 
at the end of chain, run through 
the ring in his nose andjsnapped 
to the chain around his horns. 

Tether Chain 

off, the tether is removed to another spot. In 
winter when the weather is such that he can- 
not be tethered, he is taken for a walk of at 
least one mile. He should be exercised by one of 
these methods every day. If a buU has not the 
vigor or quickness or sureness that he should have, 
it is probably because his ration is too wide, or he 
does not get sufficient exercise. Bulls are just as apt 
to have periods of sterility as cows are to have spells 
of barrenness. 

We are satisfied that this system gives our bulls 



56 Feeding and Management of Dairy Cattle 

plenty of exercise, and feel that it is better to be 
safe than sorry. 

The bulls at Brookwood Farms have always 
been fed the regular milk ration that is fed 
to the test cows, in amounts varying from two to 
six pounds a day, or just enough to keep them in 
good breeding condition and not fat. They also re- 
ceive a few pounds of silage or soiling crops daily, 
and all of the alfalfa hay that they will clean up with 
relish. 

Many farmers make it a custom to dispose of their 
herd bull when he is about three years old, but this 
is a great mistake, especially if he is producing good 
daughters. He should be kept in the herd as long as 
he maintains his breeding powers, and a second bull 
used to breed to his daughters. 














GOLDEN FERN'S NOBLE 
(Taking his morning setting-up exercises) 




fe?,»'-.i*ikik;,!. 



J. 't ^i^* ^iA. jjat^::iisMrt-fct 



i^«a«*- .j»! 



BULL LED BY STAFF 



Management 59 

of importance, so that if the regular man is sick or 
off duty we can order the substitute to do his work 
according to the number given to him, without going 
into details of explaiuing or breaking him in on the 
new work. In the absence of the feeder the sub- 
stitute feeder would of course carry on the feeding 
according to the feeding chart. 

Daily work schedule. There is at least one 
man on duty in the cow barns at all times. The 
night man No. 7, and day man No. 8, work 12 hours 
each, relieving each other at 6:30 A. M. and 6:30 
P. M. Before No. 7 is relieved in the morning he 
has the barns, cows, gutters, etc. clean. When No. 8 
comes on at 6:30 A. M., his first work is to wash 
and dry the hind parts and udders of every milking 
cow, using a separate cloth for each one. This limits 
the chance of the spreading of cow-pox or other in- 
fections that may be spread if the same cloth were 
used for all the cows, and is more sanitary. During 
this time the feeder is preparing the feed, so that 
when the milkers come in at 7 A. M., everything is 
in readiness for them to start milking. During the 
milking period the barns are closed to visitors and 
outside employees of the farm, and all work in that 
section of the barn is stopped. The milk pails used 
are of the small-mouth design. The milk from each 
individual cow is taken to the milk receiving room, 
where it is weighed, recorded and poured into 
a drum, connected by a pipe passing through 
the wall to the receiving vat in the milk room. 
On arriving here it is taken care of immedi- 
ately. The milk room is part of the dairy, and the 



60 Feeding and Management of Dairy Cattle 

floor level is eight feet lower than that of the milk 
receiving room, so that all milk is carried to the dairy 
by gravity. In one corner of the milk receiving 
room is a wash bowl with hot and cold running 
water. Before milking each cow, the milkers wash 
their hands and scald the milk bucket. During milk- 
ing, they wear white suits that are laundered and 
sterilized daily. After the milking is completed the 
milkers change their white suits for khaki. The 
cows are first given a thorough grooming, then their 
hind quarters are washed with a good disinfectant. 
This is done as soon as possible after milking, and 
by the next mUking all odor of the disinfectant will 
have disappeared so that there is no danger of taint- 
ing the milk. By this time the cows have cleaned 
up aU their feed and are turned out in the exercising 
yards. Each man then cleans his own section. The 
cement and cork-brick floors, gutters, mangers and 
all piping for stanchions are thoroughly scrubbed, 
the stalls and gutters disinfected, and clean bedding 
placed ready for the cows to be brought in again. 
From this time until two o'clock the work is ar- 
ranged for by the herdsman. The cows are turned 
out every day in the year. We have only one 
rule when not to turn them out, namely, when the 
ground is icy and slippery. In this case they are 
exercised in the covered exercising yard, and 
watched closely. We find that if they are turned 
out every day, and get accustomed to the gradual 
seasonal changes, they will be more hardy and have 
less chance of taking cold than if kept in the barn. 
They are turned out in rainy and snowy weather, 




MILKERS 



Management 61 

care being taken not to keep them out long enough 
to get over-chilled. The barns in winter are kept at 
a temperature of about 50 degrees, always well ven- 
tilated and with a good circulation. 

At two o'clock we start to bring the cows back into 
the barn. They are then brushed off and the udders 
washed, ready for the second milking at three 
o'clock. From then on the schedule is carried on 
according to the chart. 

Thoroughness and efficiency of the milkers. — It 
is one thing to know a cow, her likes and dislikes, 
and another thing to have the disposition and pa- 
tience to treat her in a proper manner. We have 
noticed in changing milkers on certain cows that one 
milker will get 1 or 2 lbs. of milk more than another. 
The secretion of milk is involuntary, but under un- 
natural conditions the cow will hold back her milk 
to a certain extent, and most of these conditions can 
be controlled by the milker. He should understand 
the structure of the udder and the secretion of milk 
in order to get the maximum amounts. The methods 
of milking greatly influence the yield, but the treat- 
ment of the cow is also very important. It is nec- 
essary to have absolute quiet in the milking barn. 
Frequently the presence of an ofl&cial tester talking 
to the milker, rough and abusive treatment or talk, 
or any other irregularities that tend to cause the 
least bit of excitement or nervousness in the cow, 
will cause her to hold back the milk. In recording 
the reasons why a cow may be down in milk at a 
certain milking it would very often be safe to say 
that the milker "had a grouch on." 



62 Feeding and Management of Dairy Cattle 

We always insist that the milkers use the Hege- 
lund method of milking, and get excellent results 
from it. The following is a description of this 
method, taken from "Investigations of Methods of 
Milking," Woll. Wis. Exp. Station, Bulletm No. 96. 

First Manipulation. — The right quarters of the 
udder are pressed against each other (if udder is 
very large only one quarter at a time is taken), with 
the left hand on the hind quarter, and the right 
hand in front on the fore quarter, the thumbs being 
placed on the outside of the udder, and the fore- 
fingers in the division between the two halves of 
the udder. The hands are now pressed toward each 
other and at the same time lifted toward the body of 
the cow. This pressing and liftmg is repeated three 
times, the milk collected in the milk cistern is then 
milked out, and the manipulation repeated until no 
more milk is obtained in this way, when the left 
quarters are treated in the same manner. 

Second Manipulation. — The glands are pressed 
together from the side, the fore quarters are milked 
each by itself by placing one hand, with the fingers 
spread, on the outside of the quarter and the other 
hand in the division between the right and left fore- 
quarters; the hands are pressed against each other 
and the teat then milked. When no more milk is 
obtaiued by this manipulation, the hind quarters 
are milked by placing a hand on the outside of each 
quarter, likewise with fingers spread and turned 
upward, but with the thumb just in front of the 
hind quarter. The hands are lifted, and grasp into 
the gland from behind and from the side, after which 



Management 63 

they are lowered to draw the milk. The manipu- 
lation is repeated until no more milk is obtained. 

Third Manipulation. — The fore teats are grasped 
with partly closed hands and lifted with a push 
toward the body of the cow, both at the same time, 
by which method the glands are pressed between the 
hands and the body; the milk is drawn after each 
three pushes. When the fore teats are emptied, the 
hind teats are milked in the same manner. 

Methods of drying off the cow. — The first step in 
drying off the cow is to gradually reduce the grain 
ration, and after a few days take it entirely away, 
until after the cow is dry. At the same time we 
lessen the milkings from three times daily to twice. 
About the fourth day start milking only once and 
then do not strip all of the milk out of the udder. 
After another few days commence milking every 
other day, so that in ten days or two weeks she is 
absolutely dry. Some cows will not dry up so 
quickly, but if there is still some milk in the udder 
at this time it will usually absorb without any 
harmful results if left alone. This however must be 
left to the judgment of an experienced cow man. 

Milk Fever. — We figure that each cow is going to 
have milk fever about the time of calving, and we 
are so prepared. If she does not have it we consider 
it fortunate. We have had cows taken with milk 
fever before calving, but our experience is that this 
is exceptional. In such cases with a little assistance 
at calving time, they usually recover with no ill 
effects. The time to apply the milk fever treat- 
ment is at the first symptoms, pump the air into 



64 Feeding and Management of Dairy Cattle 

the udder while the cow is still on her feet. If 
caught in time she will usually recover without get- 
ting down. It is important to release the tapes that 
have been tied to the teats to hold the air in within 
two hours, or sooner if signs of recovery are ap- 
parent, as they stop the circulation of blood. In 
cases where the cow does not show signs of recovery 
within two hours, or has a relapse after the first re- 
covery, it v/ill be necessary to inject air the second 
time. Too much care cannot be taken in sterilizing 
and inserting the tube in the teat, as a serious in- 
fection or injury may result from careless treatment 
at this time. After recovery the air is not usually 
milked out for several hours. Good milk fever 
outfits, containing detailed instructions for their 
use, can be secured from any reliable veterinary 
supply house. 

We have had only one case where it was necessary 
to milk the cow before calving. This, however, 
should not be done unless absolutely necessary. 

Management of Dry Cows. — As soon as the cow 
is dry she is placed in the special dry cow barn, and 
fed according to the methods as outlined for dry 
cows in Chapter III. The dry cow barn is not con- 
nected directly with any of the other buildings, and 
is quiet, sunny, and well ventilated. The cow is 
weighed frequently, and fed so that she will be some- 
what over her normal weight at calving time. Plenty 
of exercise is essential to keep the digestive system 
in the best condition, and to strengthen the body in 
general, so that the cow will have enough stored up 
vitality to carry her safely through the trying period 



Management 65 

of calving, and the drain of a year's milking. She 
should be exercised several hours daily, and may be 
left out in pasture both day and night until within 
two or three weeks of calving time. 

Exercise for Milk Cows. — There seems to be some 
difference of opinion as to the exercise of test cows. 
Some herdsmen prefer to keep the cows in a box 
stall without turning them out during the entire 
test. Their reason for this is that the cow wastes too 
much energy in grazing over the fields. We have 
found that a test cow who is being fed to the limit 
of her safety point must have a certain amount of 
exercise to keep her in condition to properly handle 
this feed. The results of the following experience 
will demonstrate the importance of exercise for test 
cows. Up to the time of this experience my opinion 
had been that the animals would produce more milk 
if confined to a box stall and given very little ex- 
ercise. This was based upon the opinion of some 
other herdsmen, and on a theory which I later dis- 
covered was all wrong. During this particular 
winter the cows had not been exercised for several 
weeks, not since the very cold and severe weather 
had set in. We first had two cases of bloat, and a 
few days later a few cases of impaction, then follow- 
ing this was more bloat and other digestive troubles. 
We of course cut down on the feed but this did not 
seem to relieve the condition very much. Samples 
of the grain, silage and hay were sent to the State 
experiment station, but they reported nothing 
wrong in any way. Outside veterinarians were 
brought in, but could find nothing wrong, except to 



66 Feeding and Management of Dairy Cattle 

suggest that they were being fed too heavily. We 
then decided that the trouble might have been 
caused by lack of exercise, and started turning the 
cows out for a while each day. This relieved the 
digestive troubles, and from then on we went back 
to exactly the same feed and amounts that we had 
been feeding. The cows had been used to the 
warm stables, so that after we started turning them 
out, a large share of them had colds, laryngitis, etc. 

During the following fall the cows were turned out 
for three or four hours every day and this was con- 
tinued all through the winter. The cows became 
accustomed to the gradual changes in the weather 
so that it did not affect them as the sudden change 
had done before. It was particularly noticeable 
this past winter that the cows were turned out every 
single day, in rain, snow, and when the temperature 
was almost down to zero, and yet not one had a 
sign of a cold, and the production records demon- 
strate the absence of digestive troubles. I feel that 
I can safely say that exercise is essential to the pro- 
duction of all but seven-day records, and that a 
certain amount of exercise does not waste energy, 
but exercise and fresh air are two of the factors 
necessary to good production. We do believe, how- 
ever, that a small exercise lot used in connection 
with the soiling system is more economical, and 
better than a large grassy pasture without the soiling 
system. 

Number of Milkings Per Day. — This depends 
largely upon the conditions, or whether the milkers 
have outside work to do in connection with the barn 




O 

CO 

CO 



Management 67 

work. We have found that there is quite a difference 
between milking twice and three times, and that the 
cows will give more milk, and a slightly higher fat 
percentage with the latter, but the additional results 
gained by milking four times per day are very slight 
unless the cow happens to be milking very heavily. 
The final results will be much greater if the intervals 
between milkings are the same. 

Bonus for Milkers. — The importance of having 
good steady milkers cannot be overestimated. We re- 
quire that they live up to our rules, and in return we 
make the conditions as comfortable and interesting 
as possible. When milking three times a day at 
eight-hour intervals it is necessary that the milkers 
live near their work. We have a dormitory over 
part of the dairy buildings that the men call the 
"Hotel Udder." Here they are very comfortable and 
are furnished with farm papers and a farm library. 
They are also furnished with baseball and basket- 
ball outfits, the games being played after working 
hours. As an added inducement to have them keep 
up their interest, we give them bonuses as follows. 

For each cow in the monthly 50-pound Hst $1.00 

For each pound of butter fat between 50 and 60 

J r cows over 2 jts .05 

P°^^n2yearold8 06 

For each pound of butter-fat over 60 poimds .10 

This money is put into the pot, and divided 
equally among the milkers at the end of each month, 
or when the reports have been confirmed by the 
cattle club. 

The following bonus is given yearly : The records 



68 Feeding and Management of Dairy Cattle 

are taken from the A. J. C. C— R. of M. volume, the 
year beginning and ending with the records con- 
tained in this volume. A man to be entitled to share 
in this bonus must have remained in the employ of 
the farm during the entire year. 

For the best class record. The best 2-3 or 4 year 

old daughter of any bull of the breed $10.00 

For a cow that makes the record that proves her 

the best daughter of any bull 50.00 

Manure Disposal and Compost. — The manure 
trolleys and carriers run through the entire barns 
convenient to all box stalls and gutters. The trolleys 
lead to the exercising shed in the floor of 
which there are three trap doors. This shed is 
built on a slight grade, so that the basement is 
several feet high and the floor on a level with the 
outside grade. Three manure spreaders are backed 
in this basement, directly under the three trap doors, 
and when the manure carriers are dumped over the 
doors, the litter falls into the spreader. As each 
spreader is loaded it is taken directly to the fields 
and spread. If there are no open fields on 
which to spread the manure, a compost is made by 
first placing a layer of horse manure on the ground, 
making a strip slightly wider than the width of the 
wagon, then on top of this a layer of cow manure, 
and third a layer of peat or dirt. Each load drives 
over the compost and packs it. The layer of dirt 
and the continual packing with the team and wagon 
driving over the compost, excludes the air and causes 
the compost to rot rapidly without burning. Many 
farmers do not use baled shavings because it takes 



r 



Hi 




EXERCISING SHED 




MANURE SPREADER 



Management 69 

several years for them to rot on the jBields, but with 
this method they will rot in a few months. It also 
pays to sprinkle raw rock phosphate either in the 
gutters or on each load as it leaves the barn. In 
comparison with the other styles of compost that 
have to be turned, and must have the liquid pumped 
over them several times during the year, this method 
is much more convenient and labor saving. 

Each gutter in the barn has two outlet traps. 
While the cows are in the barn the trap leading to 
the liquid manure pit is open. This pit is located 
outside of the barn and well covered. It is emptied 
by a pipe, the opening of which is some distance 
away and lower than the pit. It is arranged so that 
at this point the pipe runs vertically out of the 
ground, high enough for a sprinkling cart to be 
filled. by gravity from the top. The liquid is then 
spread on the fields. While the barns are being 
washed, the other trap is open and the one leading 
to the tank is closed. This is done so that the wash 
water will not run in and dilute the liquid manure, 
but is carried away and run through a septic tank. 

Purchase and Storage of Feed. — One of the 
largest items of expense on the dairy farm is the feed 
bill. There are many openings for the development 
of leaks from the time the feed is ordered until it is 
fed to the cows, and most of them can be controlled 
by the farmer. The cow cannot do all the econom- 
ical producing if her manager does not help her, or 
is wasteful in the purchasing, handling or feeding of 
the different feeds. By this I do not mean to imply 
that he should economize by reducing the feed pur- 



70 Feeding and Management of Dairy Cattle 

chased, as liberal feeding is usually economical feed- 
ing. On the other hand over-feeding is wasteful 
feeding. To illustrate this to a certain feeder who 
had been feeding more than was necessary to a 
certain cow, I had him give her one pound of feed 
less, per day, for three days, and I made him dump 
the extra pound in the manure cart. At the end 
of that time he was to compare the milk weights of 
these three days with the three days previous. The 
results proved to him that there are cases where it 
is more profitable to spread the feed on the fields, 
than to feed it to a cow and get no returns for it. 

In purchasing feed, the quality as well as the 
price should be considered. Most experiment sta- 
tions will gladly analyze samples of feed purchased, 
and it is good practice to avail ourselves of this op- 
portunity and send them samples frequently. The 
availability should also be considered. Many dealers 
find it difficult to keep certain kinds of grain always 
in stock, and for this reason it is best to have a sub- 
stantial supply always on hand. We figure the num- 
ber of pounds of each kind of grain used per month, 
and when the supply gets so that we have only 
enough left to last six weeks we secure quotations 
from at least three dealers, and order, in mixed car 
lots, enough of each kind of grain so that it will as 
nearly as possible all run out together, and clean up 
on the old lot before the new is touched. In this 
way certain grains that may deteriorate are kept 
always fresh and in good sweet condition. 

The feed storage room is lined with a rat proof 
wiring. All feed is hoisted to this room with an 



Management 71 

automatic hoist run by a gas engine, no hand or 
horse hoisting being necessary, and is distributed 
so that each kind of grain is piled separately. 
The floors are swept clean and after one lot 
of grain has been used, any that has spilled or 
leaked from the bags is gathered up and mixed with 
the ration, there being absolutely no waste. In this 
room is a feed mixing platform 12 feet by 15. The 
feed is thoroughly mixed and then shovelled direct 
into one of the three bins. One bin is for mUk ration, 
one for dry cow ration and one for beet pulp. Each 
bin is lined with galvanized iron, and connects with 
the feed room directly below by round iron pipes or 
chutes, so that the feed can be drawn into the carts 
as required. 

Cooperative buying of feed, either through a co- 
operative society, or by several neighboring farmers 
purchasing feed together in car lots, has proved to 
be most successful and economical in many com- 
munities. 

Bale Wire. — Most cattlemen have had experience 
with nails and wire in cows' stomachs. Many a 
good cow has been lost by a piece of bale wire getting 
lodged in her stomach, and in many instances this 
was probably due to carelessness. We should do all 
that we can to prevent this occurrence and insist 
that every bale wire is accounted for by enforcing 
rule 14: "All wires should be cut on the opposite 
side of the tie, so that there will be no short pieces 
of wire that a cow could swallow. The wire is placed 
in a can outside of the barn, which is removed 
daHy." 



72 Feeding and Management of Dairy Cattle 

Trimming the feet. — This drawing is a diagram 
of the rack that we use when trimming the cows' and 
bulls' feet. They are led into the rack and fastened 
in the stanchion built in the front. The hind feet 




Rack for Use in Trimming the Feet 

are either drawn up between the legs as in shoeing 
horses, or placed on the slanting 3 by 3 inch strips 
in the back. The front feet are drawn up on the 
brace either on the front or side. The tools nec- 
essary are a blacksmith's rasp, knife and nippers. 
The first operation is to clip off with the nippers the 
outer edge or horn, that has grown long. Then 
flatten the bottom or sole of the foot by paring off 
with a knife and finish up with the rasp. Great 
care should be taken until you have had experience 
enough to know just how far to go without cutthig 
into the quick. 

Breeding Rack. — The breeding rack is used 
especially for light cows or heifers, that other- 
wise could not stand the weight of the bull. The 
cows are led into the rack and fastened to the 
stanchion, which is adjustable, and can be moved 
either forward or back, according to the size of the 




BREEDING RACK 



Management 73 

animal. The dirt under the hind feet is loose so 
that the legs can be lowered, if necessary, by shovel- 
ing some of the dirt away. It is difficult sometimes 
to get a mature bull to use the rack, but any bull 
can be taught to use it, if we are persistent in our 
efforts. 

Protection against Flies. — The best method of 
combating the fly is to destroy the breeding places, 
by not having any manure near the barns and to 
practice every sanitary precaution possible. Of 
course it is essential that the dairy should be 
screened, and it is also very good to have the milking 
barn screened. The employees should be very careful 
in going in and out of the doors, not to keep them 
open longer than is absolutely necessary. Fly traps 
should also be used, baited with molasses. The flies 
that happen to be in the barns will collect on the 
windows at certain times during the day, and at 
this time each man should use a fly swatter to de- 
stroy them. To reduce the flies to the minimum 
requires the cooperation and care of the employees. 
The extra cost and trouble will be repaid in a short 
while by the additional flow of milk secured by the 
increased comfort of the cows. During the hottest 
part of the day the shutters should be kept closed 
so that the barn will be cool, and the cows should be 
turned out for exercise in the evening when it is 
cooler and there are less flies to bother them. 

Soiling System. — The soiling system as adapted 
to dairy farms means that the cows are housed in 
barns and allowed to exercise daily in a practically 
grassless plot, and are furnished forage that is cut 



74 Feeding and Management of Dairy Cattle 

green, and delivered to the cows in a fresh condition. 
The results of the following experiments should be 
sufficient evidence as to the value of the soiling 
system for feeding dairy cows. 

Otis, in the Kansas Station Press Bulletin 71, 
states that it required .71 acre of soiling crops to 
furnish a cow roughage for 144 days, and that it re- 
quired 3.6 acres of pasture to furnish the cow with 
roughage for an equal period. Voorhees, in Forage 
Crops, states that it cost $6.50, on an average, for 
each ton of dry matter yielded in the various soiling 
crops, and that the yield of dry matter per acre 
ranged from 3 to 4| tons. He also found that the 
feeding value of this dry matter was nearly as great 
as that found in fine feeds that cost over $20.00 
per ton. 

The advantage of the soiling system then is that 
it saves on the feed bill. We estimate that one acre 
will furnish two and one half cows with soiling 
crops for one entire season. According to various 
authorities it would require from three to four acres 
of pasture to supply one cow with sufficient grass 
for one season. The land saved by using the soiling 
system is planted to crops that produce considerably 
more profit than we would net from pasturing. 
This system requires no fences, and so not only 
does away with the cost of erecting and maintaining 
the fence but at the same time makes available for 
use the land otherwise taken up by the hedge-row. 
It absolutely controls the food consumed by the cow 
so that we can accurately balance her ration and 
feed in amounts according to her requirements. It 



Management 



75 



increases the fertility of the land through the use of 
legume soiling crops and the control of the liquid 
and solid manure that can be spread evenly as re- 
quired. 

The same land should not be reserved for soiling 
crops each year, but they should be worked in on 
the rotation of all of the fields. The crops should 
be planned a year ahead so that we can arrange to 
plant either rye or clover or wheat in the fall for use 
early the next spring. We use the crop schedule 
chart as a help in working out the crop ro- 



Cro-p Schedule Form 

tations. There is a separate chart for each field, 
and a summary chart covering the entire farm. The 
acreage of each crop is determined by the require- 
ments of the stock, and distributed among the va- 



76 Feeding and Management of Dairy Cattle 

rious fields in order to work out the best rotation 
for improving the fertility of the farm. 

As an example of a system of soiling crop rota- 
tions, the following is the record of the results of 
one year's planting which supplied fifty animals for 
six months at the New Jersey Experiment Station. 

Seed used, Date of Period of cutting Yield, 
Kind of Crops btishels seeding and feeding tons 

Rye, 2"acres 4 Sept. 27 May 1-7 9.4 

Rye, 2 acres 4 Oct. 3 May 7-19 19 .2 

Alfalfa, 1 acre, first cutting /i May 14 May 19-25 11.1 

Wheat, 2 acres 4 Sept. 26 May 25- June 1 10.4 

Crimson Clover, 6 acres IJ July 16 June 1-21 42.8 

Mixed Grasses, 1 acre June 21-26 8 . 3 

Oats and Peas, 2 acres 3 AprU 2 June 26- July 4 12 . 4 

Oats and Peas, 2 acres \^i April 11 July 4-9 8.2 

Alfalfa, second cutting July 9-11 2 . 1 



Southern White Corn, 2 acres J May 2 July 22- Aug. 3 17.7 

Barnyard Millet, 2 acres If June 19 Aug. 3-19 23.2 

Soy Beans, 1 acre 2 June 1 Aug. 19-25 8 . 8 

Cow Peas, 1 acre 2 June 10 Aug. 25-Sept. 1 10.5 

Cowpeas and Kafir Corn, 2 acres | -^ | July 10 Sept. 1-16 24.4 

Pearl Millet, 2 acres i July 11 Sept. 16-Oct. 1 20.2 

Cowpeas, 1 acre IJ July 24 Oct. 1-5 8.0 

Mixed Grasses, 5 acres, partly dried Oct. 5-27 20.0 

Barley, 2 acres 3^ Sept. 2 Oct. 27-Nov. 1 5.2 



On a number of these plots, 2 crops can be grown 
in one season, and on others the second cuttmg is 
used. 

Summer silage is used and recommended by many 
farmers, who claim that it is a great labor saver, 
since the crop is hauled to the silo all at once and 
the daily carting of one or more loads to the barn, 
as necessary with the soiling system, is obviated. 
On the other hand many farmers who have tried 
this complain of the poor keeping qualities of other 
than Corn silage ; but the fault may be theirs in not 
cutting it at the proper time, or in faulty filling, not 
packing it tight enough, etc. 



Management 



77 



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78 Feeding and Management of Dairy Cattle 



DAILY WORK SCHEDULE 

6:30 A.M. — Breakfast. No. 8 wash and dry udders and hind parts 

of all milking cows. 
7-9 A.M. — Nos. 2, 3, 4, 9 milk ten cows each. Nos. 1, 5, 6, 8, 10 

mix feed, clean barns (except where milking) tend to dry cows, 

clean windows, etc., as instructed. 
9-12 A.M. — Each man clean cows and bulls in section corres- 
ponding to his number, turn cows out to pasture and tether 

bulls, then clean, scrub and disinfect his own section. 
12 noon to 12:30 p.m. — Lunch. 
12-3 P.M. — All milkers off. Other men prepare feed, hay, silage, 

etc.; keep barns clean, trim hoofs, clip udders, hind parts, 

heads, etc. 
2:30 P.M. — No. 8 wash and dry udders and hind parts of all milking 

cows. 
3-5 P.M. — Nos. 2, 3, 4, 9 milk 
5-11 P.M. — All milkers off. 
5 : 30 P.M. — Supper. 
6:30 P.M. — No. 7 (night watchman) reheve No. 8, keep barn and 

cows clean, tend to fires, etc. 
10:30 P.M. — No. 7 wash and dry udders and hind quarters of all 

milking cows. 
11 P.M. to 1 A.M. — Nos. 2, 3, 4, 9 milk. 
1 A.M. to 7 A.M. — Milkers off. 
6:30 A.M. — No. 8 relieves No. 7 and starts schedule again. No. 10 

tends to cows in maternity barn, cleans stalls, etc., and turns 

out to pasture. No. 11 follows calf schedule. 

GENERAL 

(1) Give to cows about one day before freshening, 1 lb. epsom salts 

in 2 quarts of water. 

(2) Do not give cold water to cow for 24 hours after freshening. 

Give warm water. In addition to all the hay she wiU eat, 
give — 

1st day 2 lbs. warm bran mash; 

2d day 3 lbs. warm bran mash; 

3d day 2 lbs. bran, 2 lbs. milk ration; 

4th day 4 lbs. milk ration; 

5th day 5 lbs. milk ration; 



Management 79 

6th day 6 lbs. milk ration; 

7th day 7 lbs. milk ration; 

8th day 8 lbs. milk ration; 

9th day 9 lbs. milk ration; 

9th to 15th day 9 lbs. milk ration per day; 

15th day increase grain about one-half pound per day until 
the safety point has been reached. After a few days 
drop back a pound or so and see if she will hold her level. 
Increase silage gradually. 

(3) Do not strip all milk from udder until beginning of third day 

after freshening, but relieve the udder of some milk. 

(4) Milkers must wash hands before milking each cow. No one 

except regular cow barn employees admitted to any part of 
cow barns without permit and not under any conditons 
during milking period. 

(5) Udders to be washed and dried before milking. 

(6) Milkers must always use the Hegelimd method of milking. 

(7) No other work except cleaning of gutters to be done in cow 

barn during milking periods, at which time it is necessary to 
have absolute quiet and no talking. 

(8) Hind quarters of cows and gutters to be disinfected every 

morning after breakfast. 

(9) Keep fresh water before cows in box-stalls at all times. 

(10) Cows and bulls to be exercised every day. 

(11) BuUs to be disinfected before and after each breeding. 

(12) Clean drinking cups twice per week. 

(13) Wash windows once per week. 

(14) No one is permitted to open wires on bales of hay, straw or 

shavings unless some one from office is present. 

(15) Report every detail of anything imusual, and do not make any 

change (unless in cases of emergency) without reporting it 
first. 

(16) Any one found violating any of the above rules will be imme- 

diately discharged. 
Cows due to calve within 2 months, are not to be tiu-ned out 
with the herd, but exercised in a separate lot. 



CHAPTER VI 

Breeding and Selection 

IT IS just as important for the dairy farmer to be 
a thorough student of breeding, and to under- 
stand the principles and laws of breeding and se- 
lection, as it is for him to know how to feed his 
stock intelligently. Farmers who are starting a pure 
bred herd, and even those who have a herd estab- 
lished, will very often neglect their study and knowl- 
edge of breeding, probably because they do not 
realize its importance. We can increase the milk 
production of the present generation of our herd 
by better methods of feed and care, but the pro- 
gressive farmer must plan for the future improve- 
ment of his herd and aim for each succeeding gener- 
ation to be better and more economical producers 
than the last. In order to accomplish this he should 
know how and why before deciding definitely upon 
the future development. If he has a grade herd he 
should know how to develop the best pure bred 
herd with the least expense, or if he has a low pro- 
ducing registered herd he should know how best to 
improve that herd, not only by feeding, but by 
breeding. 
The word breeding as we use it means the repro- 

80 




'^^m 



Breeding and Selection 81 

duction and improvement of the dairy cow, and in 
each individual case the re^ ^oduction, development 
and improvement of our own herd. There are 
certain definite laws that apply to all animals, and 
while a large share of our breeding is from a practical 
standpoint, it is necessary, in order to get a clear 
understanding of the best methods of development, 
to understand these breeding laws and the results 
as given to us by the scientists. We must believe 
in what we do and as far as possible know why we 
do it. The beginner can become fairly proficient in 
many of these points by reading and study, but 
much remains to be learned by experience. 

If we select, as brood stock, animals with special 
characteristics, we loiow that it is possible for these 
characteristics to be transmitted or inherited by their 
progeny, and even improved. If this could not be 
done the average cow would dry up in a few months, 
as the original wild cow did in the natural course 
of events after her calf was old enough to range 
for itself. 

Law of Heredity. — The common saying "like pro- 
duces like" may be taken as a rough approximation 
of the law of heredity. It is only roughly approxi- 
mate, for it does not enable us to predict with any 
degree of certainty what the appearance or char- 
acter of the offspring of given parents will be. 
Nevertheless it contains the truth. The expert who 
is familiar with the different families of stock can 
very often recognize the family relation of cows 
that he had never seen before, picking them out in 
a large herd by their outstanding characteristics 



82 Feeding and Management of Dairy Cattle 

transmitted from one generation to another in that 
family. Inheritance shows itself in the color of cows, 
in their digestive powers, strength, size, disposition 
and nulk and butter-fat production. 

The exact study of heredity is rendered difficult 
by the fact that a living organism is a very complex 
thing. Unless the attention is fixed on some one 
pronounced char^.cter, it is impossible, out of the 
seemingly confused collection of qualities, to dis- 
tinguish any clear law or order in the relation be- 
tween the qualities of parent and offspring. 

MendeVs law. — The step that brought order out 
of confusion was taken by Gregor Mendel. He 
recognized that, in order to throw light on the prob- 
lem of heredity, it would be necessary to select for 
experiment individuals having strongly marked and 
contrasted special characters. In 1865, after eight 
years' work in the seclusion of the cloister garden 
of Briinn, he published the results of experiments 
which form the foundation of our knowledge of 
heredity to-day. Mendel worked with plants, cross- 
ing various varieties of peas. But the laws which he 
discovered for these have been found to be equally 
applicable in the case of animals. 

The nature of the law discovered by Mendel is 
most easily explained by an actual example. For 
certain reasons which will appear presently the re- 
lation takes on its simplest form in case not origi- 
nally studied by Mendel. 

If two blue Andalusian fowls are crossed the 
progeny is found to consist of three separate types 
in the following proportions: 



Breeding and Selection 83 

Black 25 per cent 

WMte 25 " " 

Blue 50 " " 

If the offspring is bred, the following observations 
are made: 

Black bred with black produces nothuig but black. 

White bred with white produces nothuig but 
white. 

Blue bred with blue produces black, white, and 
blue in the same proportion as before. 

Black bred with white produces nothing but blue. 

These results can be fixed in the mind by looking 
at them as follows: 

Each fowl contains two elements (so called 
gametes), one derived from the male parent, the 
other from the female. 

In the black fowl both elements are black. Hence 
when two blacks are bred they can produce nothing 
but black. 

Similarly in the white fowl both elements are 
white. 

But in the blue fowl there is a black and a white 
element. When they are bred the offspring may in- 
herit in any one of the following ways: 

1. Black from male and black from female = pure black 1 

2. White " " " white " " = pure white. . ..1 

3. Black " " " white " " = blue ) 2 

4. White " " " black " " = blue ) 

so that the offspring will be pure black, pure white 
and blue in the proportion 1:1:2 or 25: 25: 50, as 
stated above. 

Dominance. — In most cases the situation is not 



84 Feeding and Management of Dairy Cattle 

quite so simple as in the case of the Andalusian fowl. 
The mixed offspring, instead of being directly dis- 
tinguishable (as are the blue Andalusian fowl), is in 
outward appearance similar to one of the two pure 
types. The character which masks the mixed type 
is spoken of as the dominant, and the other character 
is spoken of as recessive. 

For instance, Mendel by crossing tall peas with 
dwarf peas obtained nothing but taU plants. But 
if the seeds from the tall plants so obtained were 
grown, it was found that they gave 25 per-cent 
dwarf and 75 per-cent tall plants. It will be seen 
that this is really quite similar to the case of the 
Andalusian fowl, except that 75 per-cent of the tall 
plants include 25 per-cent of the pure tall and 50 
per-cent of mixed plants resembling outwardly the 
tall plants. This conclusion is borne out by further 
breeding. The dwarf plants bred true to dwarf. 
Of the tall plants 25 per-cent bred true to tall and 
50 per-cent give partly dwarf and partly tall 
progeny. Here tallness is the dominant, and dwarf- 
ness the recessive character. 

In breeding cows we may not have knowledge of 
all the facts which would enable us to apply 
Mendel's law in detail and in its exact form. But 
it is useful to know that, for certain features at any 
rate, two parents, both possessing a certain char- 
acter, will produce offspring all of which, without 
exception, possess that character. If stock of this 
kind has once been established, it will remain true 
unless contaminated by cross breeding with outside 
stock of different character. The significance of this 



86 Feeding and Management of Dairy Cattle 

mal should have fine points, it should be lean and 
angular, yet vigorous vitality should show itself in 
a fine physique. Anything approaching coarseness 
must be avoided. 

Systems of Breeding. Line-Breeding. This is the 
mating of animals whose ancestors trace back to the 
same individuals. In this system there is less chance 
of breeding an irregular variety of characters and 
more chance of fixing and improving the good char- 
acters already characteristic of that family. 

In-Breeding is the mating of either sire and 
daughter, son and mother, or brother and sister. 

Cross-Breeding is the mating of animals of dif- 
ferent breeds, or different families, and is usually 
practiced in hope that the progeny will contain the 
good characters of both families. 

Experienced breeders that have an outstandiQg 
animal will practice in-breeding for one generation, 
to fix that character in the offspring to be used for 
future breeding. Some exceptional animals have 
been developed by this method, but it is generally 
advised that the average breeder should not practice 
in-breeding, as it is just as apt to intensify the hid- 
den recessive qualities as the dominant characters 
recognized and sought for. 

The development of some great families has 
proved that by line breeding the outstanding char- 
acters have been transmitted and intensified with 
reasonable certainty and without creating a mixture 
or variety. What more can a breeder want after he 
selects his ideal family than by line breeding to 
transmit and intensify the good qualities already 



Breeding and Selection 87 

existing? In so doing he begins the improvement 
where the other fellow left off. 

Some breeders make a practice of line breeding, 
but now and then out-cross to another family. They 
may be justified in doing this under certain con- 
ditions. If they are not content to carry on line 
breeding and want to invent or acquire something 
new, and have the time, money and patience to 
carry it out, or if their herd is seriously lacking in 
a certain character, they may win by out-crossing if 
the new stock introduced has the desired qualifica- 
tions and careful selection is made from the variety 
thus created. Many good cows have been developed 
by this practice, but the best results can be obtained 
only in the hands of the expert. The crossing of 
different families containing different characters cor- 
responds to Mendel's results in crossing different 
characters, and we get similar results in comparison ; 
a certain per-cent of the offspring will represent the 
character of one parent, another will represent the 
character of the other parent, and a certain pro- 
portion will represent a mixture of the characters of 
both parents. In other words outcrossiug tends to 
produce variations and to a certain extent dilutes 
the characters already established. It may result 
successfully if the breeder eliminates the less de- 
sirable elements, eventually intensifying what he has 
gained by the cross. 

A farmer who intends to develop a herd by the 
purchase of mature animals would probably have 
a great difficulty in buying the kind of animals that 
he wants, all from one family. He has to start 



88 Feeding and Management of Dairy Cattle 

somewhere, so he selects as many as possible from 
the famUy line that he intends to follow and the 
balance from another family that nicks well with 
his. 

Line breeding is then practiced by using the origi- 
nal herd sire, and either a son or grandson on his 
daughters. Each bull is then bred to his own grand- 
daughters. 

Origin and History of the Breed. — Breeders 
should become familiar with the origin, history and 
development of the breed in which they are inter- 
ested. This is not only an aid in breeding operations, 
but also enables them to talk more intelligently to 
prospective buyers. 

Improvement by selection. — It is true that only 
one third of the dairy cows in the United States pay 
a very good annual profit for their owners. The 
second one third are such poor producers as to cause 
a loss of $50,000,000 annually, and the remaining 
one third produce sufi&ciently to about offset this 
loss. It is also true that while these figures apply to 
the whole country, the same percentages apply to 
many individual herds. We all know this, but pos- 
sibly do not realize that it may be so with our own 
herd. 

We all suffer: the farmer through diminished 
profits, the consuming public through increased 
prices. Besides, there is a double loss. The cows 
that are boarded and stabled without compensation 
return evil for good, and avenge themselves by con- 
taminating the breed with their equally unpro- 
ductive offspring. Our aim is to breed to improve, 



Breeding and Selection 89 

and if we have taken time and study to select a 
good herd sire, we should also take time and study to 
select good cows to be bred to him. 

What are we going to do about it? 

One thing is clear. If we are to improve matters 
by selection, the first thing to do is to find out which 
are the losing cows. This seems so obvious that we 
wonder that it needs to be pointed out at all. Facts, 
however, show that the need is not only present, but 
urgent. 

The second thing that we must do, having 
determined which are the losing cows, is to replace 
them — sell them for what we can get. Even giving 
them away would be cheaper than to keep on feed- 
ing and stabling them at a loss. 

The third thing that we must seek to accomplish 
is to improve our stock, so that in the future there 
shall be less to discard, and that the cows retained 
for dairying purposes shall give a higher yield of 
profit. To some extent this third object will be 
secured automatically in discarding the unproductive 
cows, since good and bad quaUties in this as in other 
matters are markedly hereditary. But much more 
than this remains to be done. 

Having now clearly discerned our aim, our next 
concern must be to find or devise the proper means 
of attaining it. 

First then, in regard to those losing cows. Their 
presence in the herd is a reflection upon our business 
methods. We ought to be ashamed of them. All 
that is needed is a systematic keeping of records. 
We must know for each cow the daily ration fed 



90 Feeding and Management of Dairy Cattle 

and the milk produced each day, by usmg the 
methods as described in Chapter III. The little 
extra time and trouble spent in measuring the feed 
and the milk output, and in making out the daily 
records is paid for many times over in the results. 

Having weeded out the unproductive cows and 
sold them for beef, say, it remains for the farmer 
to attend to the third item on the program, the im- 
provement of his stock. 

The first step in this direction has already been 
taken, since productiveness is hereditary, and in 
weeding out the inferior cows from the herd, a 
higher average of milk production is assured for the 
next generation. By the use of good judgment and 
the intelligent application of the principles of stock 
breeding, something can be done on the foundation 
of a herd of grade cows alone. But so much more 
rapid progress is made by the infusion of pure blood, 
that any additional expense incurred to secure this 
will be very quickly repaid. Best of all, of course, is 
to replace the herd entirely by pure breds. This is 
not beyond the reach of the farmer of moderate 
means if he goes about it systematically and has 
patience to build up the herd gradually, as described 
in Chapter I. 

After deciding upon the method of establishing 
our herd, we decide upon the kind of breeding to 
carry on, and the family or families to use. This is 
where the knowledge of breeding is especially 
helpful. 

Selection of Family. — We should learn to base 
pur selection upon absolute facts. A thorough study 



Breeding and Selection 91 

should be made of the pedigrees and the actual per- 
formance of each member of the families bemg 
considered. Do not be misled by a lot of red ink that 
does not mean anything, or by sensational adver- 
tising, but look for the outstanding characteristics 
and the actual performance, and the ability of the 

Brookwood Parms Herd 
BREEDING RECORD 



Serofcft,^ /- 



Pr^l l ^JhvL.A^^>-Ht^>^/ 




ItCtUittltiU 

This record to be filed at Farm Office Immediately after setvi(«. Herdsman \>1U note 
above If it is first, second or tliird service. 

animals to transmit those characters. The longer a 
certain character has existed in a family the more 
certainly is it transmitted, the development being 
handed down through several generations and im- 
proving with each individual. 

The future generation cannot inherit something 
that the parents and ancestors do not possess. There- 
fore if we are trying to improve by selection and 
breeding we must select from a pedigree of known 
producers. 



92 Feeding and Management of Dairy Cattle 

If the dam or granddam of the animal we select for 
breeding is foundation stock with unknown pedigree, 
we, of course, do not know the records back of that 
cow. Her ancestors may have been high producers, 
but the fact that we are most interested in is, does 
she contain good qualities, and is she transmitting 
good qualities to her sons and daughters and grand- 
sons and granddaughters? If she is, we can rest 
assured that these characters have been inherited. 
On the other hand if the progeny of the foundation 
animal are not good producers, or are not old enough 
to have shown their productive ability, we are gam- 
bling with chances of winning on unknown 
quantities. 

SERVICE ORDER 

New Vorfe. April gf /91fi_ 

Yott are hereby ordered to 

to flnlHAn yflin^'a TTnhlA H. No. B^SAfiL 

afte.T Aumist 1 6^ 1918 /mtt prior to_3eEt.«aife5 



Recorded in Office 
BreedlnK Book 


CHECK 






t^X^:^!:^ 



Selection should not be concluded with the in- 
vestigation of the performance of the animal and 
its ancestors, but the type, conformation, and con- 
dition should also be looked into, and judged ac- 



Breeding and Selection 93 

cording to the score card and the best ability of the 
buyer. Many cattle are purchased through cor- 
respondence, and in that case the buyer must rely 
to a great extent upon the honesty of the seller. 

Some animals will begin to produce and make 
records in their two-year-old form, others will not 
produce heavily until the second, third or fourth 
lactation periods. We realize that a cow cannot 
transmit qualities that she does not possess. Among 
animals that have descended from a high-producing 
family and have been neglected as far as feeding and 
care are concerned, the tendency will be for the de- 
velopment to go backwards instead of improving. 

It has been observed that cows added to the 
Brookwood herd by purchase did not develop their 
full producing capacity until after one or two years' 
residence here, and sometimes not until they were 
five or six years old. It must remain for the time 
being an open question whether this late produc- 
tivity is to be ascribed to the influence of our 
methods upon the cow herself, or to some inherent 
peculiarity inherited from her ancestors, and per- 
haps due to the different methods of feeding, etc., 
practiced in her original home. 

Register of Merit Breeding Chart 

As an example of the use of the following table, we 
take the case of a cow whose test ends on January 
1st. From the table we find that the cow should be 
bred prior to August 1st; that is to say, at the latest 
on July 31st. Considering this the first day she will 



94 Feeding and Management of Dairy Cattle 

carry her calf, we find that allowing 31 days for 
August, 30 days for September, 31 days for October, 



REGISTER OF MERIT BREEDING CHART 



Test ends 


Breed 


Test ends 


Breed 




After Prior to 




After 


Prior to 


Jany. 1 


June 17 Aug. 1 


Feby. 1 


July 18 


Sept. 1 


2 


18 2 


2 


19 


2 


3 


19 3 


3 


20 


3 


4 


20 4 


4 


21 


4 


5 


21 5 


5 


22 


5 


6 


22 6 


6 


23 


6 


7 


23 7 


7 


24 


7 


8 


24 8 


8 


25 


8 


9 


25 9 


9 


26 


9 


10 


26 10 


10 


27 


10 


11 


27 11 


11 


28 


11 


12 


28 12 


12 


29 


12 


13 


29 13 


13 


30 


13 


14 


30 14 


14 


31 


14 


15 


July 1 15 


15 


Aug. 1 


15 


16 


2 16 


16 


2 


16 


17 


3 17 


17 


3 


17 


18 


4 18 


18 


4 


18 


19 


5 19 


19 


5 


19 


20 


6 20 


20 


6 


20 


21 


7 21 


21 


7 


21 


22 


8 22 


22 


8 


22 


23 


9 23 


23 


9 


23 


24 


10 24 


24 


10 


24 


25 


11 25 


25 


11 


25 


26 


12 26 


26 


12 


26 


27 


13 27 


27 


13 


27 


28 


14 28 


28 


14 


28 


29 


15 29 








30 


16 30 








31 


17 31 









Breeding and Selection 



95 



30 days for November, 31 days for December and 
one day for January 1st, that she will have carried 
her calf 155 days during the test. 

REGISTER OP MERIT BREEDING CHART 



Test ends 


Breed 


Test ends 


Breed 




After Prior to 




After Prior to 


March 1 


Aug. 15 Sept. 


29 


April 1 


Sept. 15 Oct. 


30 


2 


16 


30 


2 


16 


31 


3 


17 Oct. 


1 


3 


17 Nov. 


1 


4 


18 


2 


4 


18 


2 


5 


19 


3 


5 


19 


3 


6 


20 


4 


6 


20 


4 


7 


21 


5 


7 


21 


5 


8 


22 


6 


8 


22 


6 


9 


23 


7 


9 


23 


7 


10 


24 


8 


10 


24 


8 


11 


25 


9 


11 


25 


9 


12 


26 


10 


12 


26 


10 


13 


27 


11 


13 


27 


11 


14 


28 


12 


14 


28 


12 


15 


29 


13 


15 


29 


13 


16 


30 


14 


16 


30 


14 


17 


31 


15 


17 


Oct. 1 


15 


18 


Sept. 1 


16 


18 


2 


16 


19 


2 


17 


19 


3 


17 


20 


3 


18 


20 


4 


18 


21 


4 


19 


21 


5 


19 


22 


5 


20 


22 


6 


20 


23 


6 


21 


23 


7 


21 


24 


7 


22 


24 


8 


22 


25 


8 


23 


25 


9 


23 


26 


9 


24 


26 


10 


24 


27 


10 


25 


27 


11 


25 


28 


11 


26 


28 


12 


26 


29 


12 


27 


29 


13 


27 


30 


13 


28 


30 


14 


28 


31 


14 


29 









96 Feeding and Management of Dairy Cattle 

That is, a cow finishing her test on January 1st 
can be bred, at the latest, on July 31st preceding 



REGISTER OP MERIT BREEDING CHART 



Test ends 


Breed 


Test ends 


Breed 




After Prior to 




After 


Prior to 


May 1 


Oct. 15 Nov. 29 


June 1 


Nov. 15 


Dec. 30 


2 


16 30 


2 


16 


31 


3 


17 Dec. 1 


3 


17 


Jany. 1 


4 


18 2 


4 


18 


2 


5 


19 3 


5 


19 


3 


6 


20 4 


6 


20 


4 


7 


21 5 


7 


21 


5 


8 


22 6 


8 


22 


6 


9 


23 7 


9 


23 


7 


10 


24 8 


10 


24 


8 


11 


25 9 


11 


25 


9 


12 


26 10 


12 


26 


10 


13 


27 11 


13 


27 


11 


14 


28 12 


14 


28 


12 


15 


29 13 


15 


29 


13 


16 


30 14 


16 


30 


14 


17 


31 15 


17 


Dec. 1 


15 


18 


Nov. 1 16 


18 


2 


16 


19 


2 17 


19 


3 


17 


20 


3 18 


20 


4 


18 


21 


4 19 


21 


5 


19 


22 


5 20 


22 


6 


20 


23 


6 21 


23 


7 


21 


24 


7 22 


24 


8 


22 


25 


8 23 


25 


9 


23 


26 


9 24 


26 


10 


24 


27 


10 25 


27 


11 


25 


28 


11 26 


28 


12 


26 


29 


12 27 


29 


13 


27 


30 


13 28 


30 


14 


28 


31 


14 29 









Breeding and Selection 97 

and qualify for Class A A. As, however, this is the 
latest day on which a cow could be bred and meet 
the requirements of carrying a calf 155 days during 





REGISTER OP MERIT BREEDING 


CHART 


Test ends 


Breed 


Test ends 


Breed 




After Prior to 




After Prior to 


July 1 


Dec. 15 Jany. 29 


Aug. 1 


Jany. 15 March 1 


2 


16 30 


2 


16 2 


3 


17 31 


3 


17 3 


4 


18 Feby. 1 


4 


18 4 


5 


19 2 


5 


19 5 


6 


20 3 


6 


20 6 


7 


21 4 


7 


21 7 


8 


22 5 


8 


22 8 


9 


23 6 


9 


23 9 


10 


24 7 


10 


24 10 


11 


25 8 


11 


25 11 


12 


26 9 


12 


26 12 


13 


27 10 


13 


27 13 


14 


28 11 


14 


28 14 


15 


29 12 


15 


29 15 


16 


30 13 


16 


30 16 


17 


31 14 


17 


31 17 


18 


Jany. 1 15 


18 


Feby. 1 18 


19 


2 16 


19 


2 19 


20 


3 17 


20 


3 20 


21 


4 18 


21 


4 21 


22 


5 19 


22 


5 22 


23 


6 20 


23 


6 23 


24 


7 21 


24 


7 24 


25 


8 22 


25 


8 25 


26 


9 23 


26 


9 26 


27 


10 24 


27 


10 27 


28 


11 25 


28 


11 28 


29 


12 26 


29 


12 29 


30 


13 27 


30 


13 30 


31 


14 28 


31 


14 31 



98 Feeding and Management of Dairy Cattle 

the test and there is always the possibility of a cow 
not holding to a service, an earlier date is also given, 
fixed arbitrarily 44 days in advance of the latest 

REGISTER OF MERIT BREEDING CHART 



Test ends 


Breed 


Test ends 


Breed 




After Prior to 




After Prior to 


Sept. 1 


Feby. 15 April 1 


Oct. 1 


March 17 May 


1 


2 


16 2 


2 


18 


2 


3 


17 3 


3 


19 


3 


4 


18 4 


4 


20 


4 


5 


19 6 


5 


21 


5 


6 


20 6 


6 


22 


6 


7 


21 7 


7 


23 


7 


8 


22 8 


8 


24 


8 


9 


23 9 


9 


25 


9 


10 


24 10 


10 


26 


10 


11 


25 11 


11 


27 


11 


12 


26 12 


12 


28 


12 


13 


27 13 


13 


29 


13 


14 


28 14 


14 


30 


14 


15 


March 1 15 


15 


31 


15 


16 


2 16 


16 


April 1 


16 


17 


3 17 


17 


2 


17 


18 


4 18 


18 


3 


18 


19 


5 19 


19 


4 


19 


20 


6 20 


20 


5 


20 


21 


7 21 


21 


6 


21 


22 


8 22 


22 


7 


22 


23 


9 23 


23 


8 


23 


24 


10 24 


24 


9 


24 


25 


11 25 


25 


10 


25 


26 


12 26 


26 


11 


26 


27 


13 27 


27 


12 


27 


28 


14 28 


28 


13 


28 


29 


15 29 


29 


14 


29 


30 


16 30 


30 


15 


30 






31 


16 


31 



Breeding and Selection 



99 



day, which will allow one additional service and in 
some cases two, prior to the time after which the 
requirements of Class A A cannot be met. 





REGISTER OF MERIT BREEDING 


CHART 




Test ends 


Breed 


Test ends 


Breed 




After Prior to 




After Prior to 


Nov. 1 


April 17 June 1 


Dec. 1 


May 17 July 


1 


2 


18 2 


2 


18 


2 


3 


19 3 


3 


19 


3 


4 


20 4 


4 


20 


4 


5 


21 5 


5 


21 


5 


6 


22 6 


6 


22 


6 


7 


23 7 


7 


23 


7 


8 


24 8 


8 


24 


8 


9 


25 9 


9 


25 


9 


10 


26 10 


10 


26 


10 


11 


27 11 


11 


27 


11 


12 


28 12 


12 


28 


12 


13 


29 13 


13 


29 


13 


14 


30 14 


14 


30 


14 


15 


May 1 15 


15 


31 


15 


16 


2 16 


16 


June 1 


16 


17 


3 17 


17 


2 


17 


18 


4 18 


18 


3 


18 


19 


5 19 


19 


4 


19 


20 


6 20 


20 


5 


20 


21 


7 21 


21 


6 


21 


22 


8 22 


22 


7 


22 


23 


9 23 


23 


8 


23 


24 


10 24 


24 


9 


24 


25 


11 25 


25 


10 


25 


26 


12 26 


26 


11 


26 


27 


13 27 


27 


12 


27 


28 


14 28 


28 


13 


28 


29 


15 29 


29 


14 


29 


30 


16 30 


30 


15 


30 






31 


16 


31 



CHAPTER VII 

Fitting Cattle for Exhibition 

THE OBJECT of the various cattle and show 
associations in offering premiums for the best 
show animals is to furnish an incentive to the 
farmer to breed the best animals possible. The 
score card for the ideal type of dairy cow not only 
selects the points that please the eye, but empha- 
sizes the points that almost always go with high 
production. The farmer that keeps herd records and 
can show high and economical production, and can 
also show type by his winnings in the show ring, is 
doing a very creditable work, not only for himself, 
but for the breed of cattle that his herd represents. 
Aside from the honor and pleasure that he gets in 
point of sportsmanship, he is showing his animals 
before the public and advertising his herd, which 
will result in a greater demand for the progeny of 
his stock. 

In showing cattle, the first and most important 
consideration is the selection of the animal to be 
exhibited. This selection must be based on an un- 
derstanding of the general conformation and type 
which is described in the scale of points in the 
chapters of this book relating to the different dairy 
breeds. Probably an equally important factor is the 
training and fitting of the show animals. Success in 

100 



Fitting Cattle for Exhibition 101 

this depends upon the aptitude of the show man as 
a judge, his abihty to grasp all the requirements 
and points of the ideal show cow; and also upon 




Diagram of Cow Showing Points 



1. Head 

2. Muzzle 

3. Nostril 

4. Face 

5. Eye 

6. Forehead 

7. Horn 

8. Ear 

9. Cheek 

10. Throat 

11. Neck 



12. Withers 

13. Back 

14. Loins 

15. Hip bone 

16. Pelvic arch 

17. Rump 

18. Tail 

19. Switch 

20. Chest 

21. Brisket 

22. Dewlap 



23. Shoulder 

24. Elbow 

25. Forearm 

26. Knee 

27. Ankle 

28. Hoof 

29. Heart girth 

30. Side or barrel 

31. BeUy 

32. Flank 

33. Milk vein 



34. Fore udder 

35. Hind udder 

36. Teats 

37. Upper thigh 

38. Stifle 

39. Twist 

40. Leg or gaskin 

41. Hock 

42. Shank 

43. Dew claw 



his knowledge, ability and experience in fitting and 
training animals for exhibition. Usually a very good 
show animal not in the best of condition will win 
over an animal with poor conformation; still, it 
happens not infrequently that a very good animal 
not in the best of shape will lose to another animal 
that is not so good, but happens to be in better 
condition and better trained. 



102 Feeding and Management of Dairy Cattle 

The beginner or amateur should not attempt to 
start showing at the larger exhibitions or fairs. He 
should fit his cattle to the best of his ability, and 
start in at the local or county fairs, and as he gains 
experience gradually work up to the larger shows. 
He wlQ find that it is more encouraging and he will 
probably have acquired a greater training than by 
starting at the top. 

It is not necessary to use harsh methods, or treat- 
ment that will injure the animal in any way. What 
is to be gained if such stringent methods are used, 
that the cow, after completing the show circuit, will 
be for evermore barren and a non-producer? Show- 
ing is no doubt more or less of a strain on the animal, 
but nothing more should be sacrificed than a slight 
temporary decrease in production. As an example 
of efficiency in show management, take the case of 
Beechlands Champion Lily. She freshened Febru- 
ary 1, 1916 and in 365 days made 11627.4 lbs. of 
milk and 628 lbs. of butter fat. During this test 
she was on the show circuit for six months, and won, 
among other prizes, first prize for Register of Merit 
cow at Indianapolis and Southwestern Dairy Show 
at Kansas City. She dropped a fine vigorous bull 
calf on April 4th and in the following test she made 
14,355.6 lbs. of mHk and 829.26 lbs. of butter-fat, 
and finished the test in excellent condition. Type 
is good. Production is good. But the ideal cow is 
one that produces, re-produces, and has show win- 
nings to her credit. 

Time required to train and Condition. — It would 
be impossible to state a definite time in which to 




TYPES OF HEADS AND HORNS 



Warder's Fern Blossom 
Golden Fern's May Belle 



Agatha's Maiden Fern 
Oxford's Briar Flower 



'Fitting Cattle for Exhibition 103 

traan and fit animals for exhibition. Much depends 
upon the condition and disposition of the individual. 
Three months, however, is better than six weeks. 
The longer period gives us an opportunity to study 
the animal and study her faults, and gradually 
correct them by using natural methods. Short time 
fitting sometimes requires methods that are harmful. 
For instance at the last minute the herdsman de- 
cides that the barrel is underdeveloped, so he must 
do something at once to fill it out, and resorts to 
filling her up with slops composed of various grains 
and liquids, and perhaps gives gallons of this mix- 
ture before she is filled out to his satisfaction. He 
may also find that there are certain places that are 
hollow, and in order to fill them out he injects par- 
affine under the skin. Her coat may not be smooth 
and show real bloom, so he feeds heavily of certain 
high protein feeds and drugs to correct this con- 
dition. She may be sluggish, and he resorts to 
stimulants and medicines to put the pep in the 
animal. It goes without saying that these methods 
are extremely harmful to the future usefulness and 
value of the animal. 

Factors to consider. — During the period of fitting 
the herdsman should consider the following factors, 
and keep them always in mind, studying the animal 
in detail, and watching especially for her weak 
points and faults. Feeding, grooming, exercise, care 
of the feet and horns, general condition (hide, hair, 
flesh, bowels), training (disposition, pose, man- 
oeuvring), and finally shipping, and care before 
entering the ring. 



104 Feeding and Management of Dairy Cattle 

Feeding. — The feed mixture and the amounts to 
feed are very important. If the cow is carrying a 
calf of course this condition will call for a slightly 
different feed than for a cow not with calf. Linseed 
oil meal is an important part of the grain mixture 
as it tends to put a gloss on the hair, but if the 
quality is not good, or an excess of it is used the 
results will be more harmful than good. Care should 
be taken not to overdo any of the factors. The 
ration and the amount of feed consumed should be 
watched closely, and the safety point determined, 
as in feeding for production. 

A feed that has produced good results in fitting 
show cattle is as follows. This mixture can be used 
as a base to work on, and should be varied slightly 
according to the individual requirements of the 
animals. If the animal is in poor flesh and does not 
gain satisfactorily in weight, add a little more corn 
meal, or if it is getting overfat reduce the amount of 
corn meal. The amounts consumed must also be 
based upon the individual condition and require- 
ments. 

CnishedOats 100 lbs. 

Wheat Bran 200 " 

Com or Hominy Meal 100 " 

Linseed Oil Meal 100 " 

Salt 1 % 

In addition to this the cows receive mixed hay, 
clover, little timothy, red top or rye-grass. A relish 
of cabbage, beets, etc., helps out. One feeding of 
alfalfa hay daily is not objectionable, but alfalfa 
exclusively is too loosening and prevents holding 



Fitting Cattle for Exhibition 105 

flesh under shipment. When once a good ration has 
been established it is best not to change, except to 
slightly widen or narrow it for certain individuals. 

The calves should be fed according to the schedule 
in Chapter II, except that roots thinly sliced or 
pulped would be better than ensilage. The calves 
should not be turned out to graze within six weeks 
of the show, as at this time the feed should be ab- 
solutely controlled. When turned out for exercise 
they should be in a lot separate from the calves that 
are not to be exhibited. 

Grooming. — The grooming of an animal benefits 
not only the appearance of its coat but also con- 
tributes to its general well-being by keeping the skin 
and pores in a healthy condition. A bright smooth 
glossy coat is generally a sign that the animal is in 
good condition, so that the appearance of the 
coat is due to both internal and external 
forces. The pores must be kept open, the skin loose 
and pliable, and all foreign matter removed. Ex- 
cessive grooming with a currycomb is harmful. 
Where there is a spot of dirt or manure on the 
animal it is all right to rub off with a currycomb, but 
for general cleaning it should' not be used oftener 
than once every second or third day. The animal 
should however be groomed twice a day with a 
brush, not too coarse or hard, and also rubbed off 
with a soft dry cloth, or the bare hands, using small 
quantities of an emulsion of equal parts of olive oil 
and alcohol and plenty of elbow grease. There is a 
great difference of opinion in regard to the use of 
blankets. A blanket serves several purposes. It 



106 Feeding and Management of Dairy Cattle 

affords protection against flies, it helps the hair to 
lie smooth, and it also hastens shedding. It is, how- 
ever, best not to use blankets any more than nec- 
essary for these purposes. If they are used, they 
should be of light woolen material. Of course during 
shipment it may be necessary to cover the animals 
with blankets to keep out dirt. 

Exercise. — During the preparation for exhibition 
the animals should be kept in a box stall that is well 
bedded with clean straw or shavings. They should 
be turned out to exercise in the evening when there 
are not so many flies to annoy them, and when it is 
cooler. The exercise lot should contain very little 
grass. A large share of the exercise is given during 
the day when they are led out to be trained for show 
etiquette. 

Care of the Feet and Horns. — The feet should be 
trimmed, not only to add to the appearance, but so 
that the animal will walk and stand naturally and 
comfortably. The methods for trimming the feet 
are described in Chapter IV. Before any attempt is 
made to trim the horns they should be carefully 
studied. It is an easy matter at any time to file off 
part of the shell, but when too much is taken off it 
may mar the graceful curves and symmetry of the 
horns. First a wood rasp is used, not only to file 
off the rough parts of the shell, but to add to the 
beauty of the curves. On some parts as much as 
one eighth of an inch may be taken off, while other 
spots would not need any filing. After the filing so 
that the horns are as symmetrical as possible, they 
are smoothed off with a piece of glass, and then 




TYPES OF UDDERS 



Fitting Cattle for Exhibition 107 

rubbed with a piece of emery cloth. The horns 
should not be left pointed like a pencil, but the 
ends should be flattened and rounded off. For pol- 
ishing the horns various oils and poHshes are used. 
We have found the U. S. metal Polish, in paste form, 
to be very satisfactory. 

General Condition. — In addition to the external 
show points, the general health of the animal should 
be closely watched, such as the appearance of the 
eyes, condition of the hair, pliability of the skin, 
appetite, bowels, udder, etc. Frequent weighing is 
also an aid in determining the effect of the feed on 
the weight. Do not get them in too high flesh ; it is 
harmful to future breeding and milking. On the 
other hand too lean a condition will not do justice 
to the cow. 

Training. — It is very interesting to watch the 
exhibitors in the large fairs manoeuvring their cattle 
for position, each trying to gain the place that will 
show their charge to the best advantage and con- 
venience of the judge, and trying to keep out of 
pockets. Usually the successful animals have been 
trained to walk and stand in the positions that show 
them up best. For instance a certain animal may be 
best shown by holding its head quite high. Another 
animal may resent this and would show better if 
given more freedom. They should also be trained 
for position in standing, so that the top line wiU be 
level, and no unnatural twists appear in the body. 
The animal should be so trained that if necessary 
it can be made to move any one foot into proper 
position, without changing the position of the other 



108 Feeding and Management of Dairy Cattle 

three feet, by touching it lightly on the offending 
foot or leg. The cows should also be trained so that 
the new surroundings and conditions at the show 
will not cause them undue nervousness, and they 
should be taught to stand still while being closely 
examined by the judge. This training of course 
takes considerable time, and must be done at home 
before starting on the show circuit. Go through all 
of the positions and manoeuvres that you would be 
likely to use in the show ring. Allow strangers to 
look over the animals as the judge would do. Of 
course a nervous animal requires a longer period to 
train, and more patience, than one with a quiet dis- 
position, but any animal can be trained to go 
through all of these exercises. If they have not been 
faithfully trained, they are likely to do just the 
opposite of what you want them to do while in the 
show ring. 

Final Care and Shipping. — A few days before 
shipping date start to prepare a list of articles that 
you will require in the show circuit. From the time 
that the cows are loaded on the cars they should be 
under the constant care and watch of the show man 
or an assistant. Take care that the animals are not 
exposed to draughts, and are protected with blankets 
if exposed to the slightest cold or dust. Arrange to 
arrive at the show grounds at least 3 or 4 days before 
the opening of the exhibition. The feed during 
transit and at the fair should be the same as at 
home, only during transit the amounts should be re- 
duced to one half. Two or three days before the 
show each animal should be given a good wash with 




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Fitting Cattle for Exhibition 309 

tar soap ; rub off all of the free water and cover with 
a light wool blanket until thoroughly dry. The 
night before the show the tail should be washed and 
put up in tight braids, and left braided until shortly 
before the show, when it is unbraided, shaken out 
and carefully combed so that the tail will have a 
fluffy and curly appearance. The animals should 
be given plenty of salt the night before showing and 
should not be given water for several hours before 
show time, except a short while before going into the 
ring, at which time they should be given a good 
drink of water and their usual feed, which will show 
the barrel distended, a development that is closely 
watched for by the judges. The last few hours be- 
fore going into the ring should be spent in looking 
over the animals to the last detail, to determine any 
faults, and making the necessary improvements to 
correct them. 

Last but not least, the show man should thor- 
oughly acquaint himself with the rules of the show, 
so that he can go through his part with a thorough 
knowledge of his duties, and without a hitch. The 
following is a list of the General Rules and Regu- 
lations of the National Dairy Show Association, 
which are in general, similar to the rules of most 
Dairy Cattle shows : 

Application for Entry 

Rule 1. All applications for entry must be made 
on printed forms and in accordance with instructions 
on same. These forms, properly signed, to be filed 
in the office of the General Manager of the National 



110 Feeding and Management of Dairy Cattle 

Dairy Show on or before September 25th, at which 
time entries close. In all cases the right is reserved 
to reject entirely or accept conditionally any entry 
or application for entry. 

Stall Rent 

Rule 2. A stall fee of $3.00 per head must in all 
cases accompany application for entry. Animals 
will be grouped by breeds. Stalls will be assigned 
by the Management and will be ready to receive 
stock on and after three days before opening of the 
show. 

Ownership of Animals 

Rule 3. To be eligible for competition, whether 
singly or iu groups, animals must be the bona fide 
property of exhibitors, except where otherwise speci- 
fied, and must be owned by exhibitor not less than 
thirty days prior to the date of closing entries, and 
registry certificate of ownership or transfer must be 
produced, showing exhibitor to be the owner. Such 
certificate of registration or transfer must be checked 
by the Management before the animal is exhibited 
in the ring. In the classes for "Get of Sire" and 
"Produce of Dam" ownership shall not be required. 
Animals to compose a competitive group need not 
be named in application for entry, but must be se- 
lected by exhibitor. Sires of "Get of Sire" and Dams 
of "Produce of Dam" to be named at time of making 
entry. 

Rule 4. The owner of the dam at time of service 
shall be considered the breeder of the animal. 



Fitting Cattle for Exhibition 111 

Firms and Co-Partnerships 
Rule 5. Firms and co-partnerships entering ani- 
mals for competition must be in existence sixty days 
prior to the date of closing of entries and in all cases 
must be bona fide, and afiidavits of the age of firms 
may be required by the Management. Firms or co- 
partnerships entered into for show purposes will not 
be recognized by the Association, but cattle bred by 
a member of the firm or company shall be considered 
as bred by the company. Should a temporary sale 
or transfer of a show animal ever be discovered, the 
exhibitor and proper owner may be barred from any 
or aU future shows. 

Eligibility for Competition 
Rule 6. Every female over thirty-six months old 
must have produced a living calf within the past 
eighteen months or prove to be with calf. Every 
bull thirty-six months old must have had dropped 
to his service a calf, within the twelve months pre- 
vious to the opening date of this show, to be eligible 
to compete. 

Catalog Numbers 
Rule 7. Each entry will be assigned a number in 
the official catalog and exhibitors on their arrivals at 
the show will receive on application, tags with du- 
plicate numbers to correspond with the catalog 
number, which must be displayed by attendant when 
animal is in the judging ring or on parade. 

Erroneous Entry 
Rule 8. Exhibits that have been erroneously en- 



112 Feeding and Management of Dairy Cattle 

tered may, in the discretion of the General Manager, 
be transferred to their proper classes previous to the 
judging. If such classes have been judged they shall 
not be reopened. 

Substitution 

Rule 9. No person having entered anything for 
competition will be allowed to make substitution of 
animals or otherwise change the entry after ten 
days prior to the opening day of the Show, except as 
noted in rule 8. 

Base Dates of Ages 

Rule 10. The ages of all animals shall be reckoned 
from date of birth to the first day of August, except 
Junior classes, which shall be reckoned from Febru- 
ary 1st of the current year. 

Exhibitors 

Care of Animals 

Rule 11. Exhibitors after having properly entered 
their animals must themselves see to their delivery 
to the Superintendent of their breed division, so that 
their exhibits may be in their places properly 
ticketed and ready for competition by 9.00 a.m. of 
the opening day of the Show. They are likewise 
required to attend to their animals while on exhi- 
bition, and answer such questions as the judges may 
deem essential to a correct estimate of their relative 
value. 



Fitting Cattle for Exhibition 113 
General Rule 

Rule 12. All animals for exhibition must be in 
their places with clean stalls at 5:00 p.m. of the 
opening day of the Show, to remain on the grounds 
until the close of the Show, exhibitors being re- 
sponsible for care and feeding of their animals. Any 
violation of this rule will cause a forfeiture of all 
premiums won by the exhibitors. All exhibits of 
animals arriving in carload lots can be unloaded 
from the cars at the Exposition grounds. Consign 
all cattle: "National Dairy Show, care Ohio State 
Fair Grounds, Columbus, Ohio." 

Feed and Bedding 

Rule 13. On account of the limited storage room 
and to prevent obstruction of aisles, exhibitors are 
not permitted to bring hay, bedding, oats, shelled or 
ear corn into the barns, but may bring ground or 
other feed to be stored subject to instructions of 
Superintendent. 

Use of Blankets 

Rule 14. Exhibitors are prohibited from using 
blankets or covers on their stock during exhibition 
hours, viz.: From 9:00 a.m. to 5:00 p.m. and from 
7:00 to 10:00 P.M. 

Uniforms 

Rule 15. No attendant or other person leading 
animals will he allowed to enter arena unless prop- 
erly uniformed. Uniforms may be rented at reason- 
able rates. 



114 Feeding and Management of Dairy Cattle 

Milking Out 
Rule 16. It shall be the duty of the Superin- 
tendent to see that all cows have been milked out 
clean not earlier than 5:00 p.m. on the day pre- 
ceding judging. 

Evening Shows and Refusal to Parade 
Rule 17. A great educational feature of the 
National Dairy Show is its evening shows and par- 
ades of approved live stock by breeds and ages. 
Notices of time and places of parades wiU be an- 
nounced by bulletins and stewards, therefore: — Ex- 
hibitors refusing for any cause not meeting with the 
approval of the Management to lead out their ani- 
mals for parade or for competition m the show ring 
or for students' judging contests, when called by the 
Superintendent in charge, will not only forfeit all 
prizes previously won, but the Executive Committee 
may further impose such additional penalty as in 
its judgment the case deserves. 

Arena Privileges 
Rule 18. No person other than those holding 
animals being exhibited will be allowed in the show 
ring during the time of judging, except the Super- 
intendent of the division, the Judge and officially 
accredited reporters. This rule will be rigidly en- 
forced. 

Catalog Number 
Rule 19. No animal shall be considered by the 
awarding committee whose attendant is not display- 
ing correct number tag during competition. 



Fitting Cattle for Exhibition 115 
Removal of Exhibit 

Rule 20. Any exhibitor wishing to remove an 
exhibit for the night must apply to the General 
Manager, and if there appears to be good reason for 
the removal it may be effected by leaving a suitable 
deposit and receiving an official pass, the time of 
leaving and that of returning to be inserted thereon 
and if the exhibit be not duly returned, the deposit 
will be forfeited to the Show Association. 

Delivery of Animals 

Rule 21. Exhibitors will not be allowed to deliver 
animals or articles during the Show (though they 
may receive and book orders, nor wUl they be per- 
mitted to call attention to their wares in any noisy 
or disorderly manner and only such signs and plac- 
ards may be used as the General Manager shall 
approve and allow. 

Conduct 

Rule 22. Any false representation, interference 
or imgentlemanly conduct on the part of an ex- 
hibitor will be dealt with by the Executive Com- 
mittee according to the equities of the case. 

Protests 

Rule 23. All protests must be in writing and 
accompanied by a deposit of $20.00, which will be 
forfeited if protest is not sustained. Such protest 
must state plainly the cause of complaint, or appeal, 
and must be delivered to the General Manager with- 
in six hours after the occasion for such protest. 



116 Feeding and Management of Dairy Cattle 

Appeals 

Rule 24. No appeal of or appeal from an award 
based upon a statement that the judge or judges 
have overlooked an animal will be considered by 
the Executive Committee. 

Points Considered 

Rule 25. The fundamental object of the National 
Dairy Show Association is to encourage the breeding 
of improved breeds of dairy cattle. Regard will be 
had for symmetry, size, form, constitution, vigor and 
general characteristics. Due regard will also be paid 
to graceful carriage, style and general refinement 
that denotes breed character and which adds value. 
In groups encouragement will be given to uniformity 
of breed type. 

Barren Animals 

Rule 26. The National Dairy Show debars and 
will to the utmost of its power discourage and pro- 
hibit the exhibition of barren animals. 

Health Certificates 

Rule 27. All entries of cattle over six months old, 
whether for exhibition or educational purposes, shall 
be provided with individual Certificates (showing 
temperatures) issued by a responsible and registered 
Veterinarian, definitely describing each animal and 
showing that they have been tuberculin tested with- 
in six months prior to the opening of the Show, and 
also all other precautions that may be necessary 
concerning the general sanitary condition of the 



Fitting Cattle for Exhibition 117 

herds on exhibition and of the quarters occupied by 
them shall be carefuUy supervised by the Official 
Veterinarian of the Show Association. 

Official Veterinarian — Sick Animals 
Rule 28. The General Manager will appoint a 
veterinary surgeon and such other assistants as may 
be necessary. The veterinary surgeon shall make 
inspection of the grounds, stables and stalls, and 
make report in writing of the condition in which 
said grounds, stables and stalls are kept. In case 
of sickness of any animal, the same shall be removed 
when ordered by the General Manager to a separate 
enclosure, where the exhibitor may either direct the 
treatment of the animal himself or employ a veter- 
inary surgeon appointed for the purpose, for whose 
services and other necessary expenses incurred, a 
reasonable charge wiU be made by the Association. 
The right is reserved to the General Manager to 
order the peremptory removal from the grounds of 
any animal to which this rule applies. 

Liability 
Rule 29. All exhibits wiU be under the control 
and direction of the General Manager, but the 
National Dairy Show Association will in no case be 
responsible for any loss or damage that may occur. 
Each exhibitor will be solely responsible for any 
loss, injury or damage done to or occasioned by or 
arising from any animal or article exhibited by him, 
and for its description as given in the catalog, and 
shaU indemnify the Association against legal or 
other proceedings in regard thereto. 



118 Feeding and Management of Dairy Cattle 

Interpretations 

Rule 30. The Association reserves to its Ex- 
ecutive Committee the final and absolute right to 
interpret these rules and regulations and arbitrarily 
settle and determine all matters, questions or dif- 
ferences in regard thereto, or otherwise arising out 
of, or connected with or incident to the Show. 

Amending Rules 

Rule 31. The Association reserves the right to 
amend or add to these rules, as the Executive Com- 
mittee in its judgment may determine. 

Judges 

Unworthy Exhibits 

Rule 32. Judges must not award a prize to any 
unworthy exhibit. It is the intention of the As- 
sociation that no premium or distinction of any kind 
shall be given any article or animal that is not 
deserving. 

Awarding Prizes 

Rule 33. Where there are fewer entries in any 
class than the number of premiums offered, judges 
may, in their discretion, award a prize or prizes of 
such grade as the animal or article deserves. 

Rule 34. In awarding the premium in classes for 
cow having official yearly record, the judge shall as- 
sign each entry a definite number of points for con- 
formation on the basis of 100 for perfect; to this 
shall be added one point for each twenty pounds of 



Fitting Cattle for Exhibition 119 

butter fat above 250.5 for a two-year-old with an 
additional minimum requirement of one tenth of a 
pound for each day the heifer is over two years old, 
up to a total of 360 pounds minimum requirement 
for the mature cow. Only such records shall be 
accepted as are certified by the Secretary of the reg- 
istry association as having been made under the 
supervision of experiment station or agricultural col- 
lege, as required for official or semi-official tests. 

Rule 35. Only as many prizes shall be awarded 
in any one class as there are exhibitors present. 

Interjerence with Judges 

Rule 36. Judges shall report to the Superiaten- 
dent any exhibitor or exhibitors who in any way, 
whether in person or by agents or servants, inter- 
feres with them during their adjudication, or shows 
any disrespect to them, whereupon a proper apology 
from such exhibitor shall be demanded, or he may 
exclude such exhibitor from competition, and the 
Association may withhold from such exhibitor any 
premiums that may have been awarded to him. 

Decision of Judges 

Rule 37. The decision of the judges shall be final 
in all cases, except where mistakes, fraud, misrepre- 
sentation or collusion, not discovered at the time of 
the award, is proven. In such cases the General 
Manager, or such referee as he may appoint, may 
make decision, or with his approval the case may be 
appealed to the Executive Committee, from whose 
decision there can be no appeal. 



120 Feeding and Management of Dairy Cattle 

Animals Disqualified 

Rule 38. Should any animal awarded a cash prize 
be disqualified, the animals gaining the lower prizes 
shall graduate up into the higher position next in 
order above them, if in the opinion of the judges 
these animals are worthy of such prizes. 

The various classes at the National Dairy Show, 
for which prizes are awarded are as follows — Class 

1. Bull, 3 years old or over. Class 2. Bull, 2 years 
old and under 3. Class 3. Bull, 1 year old and under 

2. Class 4. Bull calf, 6 months old and under 12. 
Class 5. Bull calf, under 6 months. Class 6. Cow, 5 
years old or over. Class 7. Cow, 4 years old and 
under 5. Class 8. Cow, 3 years old and under 4. 
Class 9. Heifer, 2 years old and under 3. Class 10. 
Heifer, 18 months and under 2 years. Class 11. 
Heifer not in milk, 1 year and under 18 months old. 
Class 12. Heifer Calf, 6 months old and under 12. 
Class 13. Heifer Calf, under six months old. Class 
14. Cow having official yearly record begun at 5 years 
or over. Class 15. Cow having official yearly record 
begun under the age of five years. Class 16. Ex- 
hibitors Herd. Class 17. Young Herd. Class 18. 
Breeders Calf Herd. Class 19. Get of one sire. Class 
20. Produce of one cow. Class 21. Advanced Regis- 
try Cow, with two of her progeny. Class 22. Ad- 
vanced Registry Cow, with two of her progeny. Class 
23. Dairy Herd, 5 cows in milk. Class 24. Senior 
Champion Bull, 2 years old or over. Class 25. Junior 
Champion Bull, under 2 years. Class 26. Senior 
Champion Cow, 2 years old or over. Class 27. Junior 



Fitting Cattle for Exhibition 121 

Champion Cow, under 2 years. Class 28. Grand 
Champion Bull. Class 29. Grand Champion Cow. 
Class 30. Breeder Winner of most money on animals 
bred by exhibitor. Class 31. Exhibitor winner of 
most money. In addition to these, various special 
prizes offered by individuals and the various cattle 
associations. 



CHAPTER VIII 

Housing of the Cattle 

IN order to obtain the best results from your cow 
herd, it is essential that all conditions relating 
to their welfare be as nearly as possible ideal. We 
have in preceding chapters dealt with the best 
methods of feeding and breeding. Another factor that 
requires careful attention is the housing of the cattle. 
The cows must be comfortable and contented and in 
a healthy condition. Their original ancestor was a 
wild animal and lived a free roaming life in the open. 
Since man has taken up the development of the cow 
as a domestic animal he has come to realize that 
cow's milk and the products derived therefrom have 
peculiar virtues as food materials, in which they are 
equalled by no other food, so that they have become 
indispensable to human communities. The demand 
for these products has accordingly become so great 
that it requires an enormous number of milk cows 
to supply it. 

In order to make a dairy profitable the farmer 
must keep a large number of cows in the smallest 
space possible, and still have ideal conditions, even 
though under unnatural circumstances. The dairy 
cow under the proper living conditions is a very 
hardy animal, but it cannot stand living out of doors 

122 



Housing of the Cattle 123 

during our severe winters, in the northern and cen- 
tral parts of the United States. The ideal hving 



InspcctioD Ne^.W„L„, 
Dakyman. >!^ 

Party int€Tvkwed_ 



"T- 



NEW YORK 

STATE DEPARTMENT OF HEAtTH 

ALBANY 

DAIRY INSPECTOR'S REPORT 

So«re Card (or Harket Milk 

M._4c_P. M. 

Add 

CTeamery 
y .Operated by 
No. TTifTlrin g ^r 'C^ Qoarts milk prodi 



JtJsoM, /Oo,Z 



.Time 





fpll]^^ "- "T^-^-ff- i^iT-^^ /f/^^J licensed 'KiavaBiieii.2>r^j5-(. 

All persons in hoosebolds of those engaged in producing orhandling milk are free from listed diseases 

(tubereukMiiB, tj-pboid fever, scarlet fever, eeptio sore throat, diphtheria, isfantile paralysis aud djaeatery) 

Date and nature of last case .._ ^____j -, ^ : ^ ______-__^_ 

Water supply for ntensils is from a^r (y^/U^/lu UJs>£J(^ , located G>-i.jCL-JaX deep aot^ 

apparently is pnre and wholesome. 

State any possible contamination located witbtn 200 feet of sowrce of water supply or if water so^ 



ply IS not protected against surface drainage ^ ^ — 



EQUIPMBMT 



Com apparcBtl; healtby and la good oonditioi 

COW STABLE 
Cow Stable adequately Hjjhted f2 sq. fcrt of wiiv 

dowa for each €00 en. ft. of air space 

Cow stable adrquateyl TCntOBUd. (King SyBlen 
Floors sound and capable of being kept cteai 

(Concrete) , . . 

Drops-constracted of coocrete or some oonabsurl 

(ConstTocted of.wood and watertight. 1 ) 
Walls and ccUiaga tight...^...^.~.»».»->~if— -« 

UTENSILS (20). 
Milk pailj nfmcUl, amooth. in good repair; aeao 

foldcred flush. ._..~..- ___._...„.__.„—..- 

MilV can3andlid!'tfraetal,amooth,ingood irpai 

seams soldcrrd flush » 

Strainers in good npsh- (cotton or ch ctae -dotb 

Sacks provided in a clean, light place to bold 

. paila ood strainers when not in oae 

Ample mpplj of boiling water. 

MtlKing paito of small mooth design, top opening 
notcxeedingS ii ' " 

(If roiliixig 
Cooling tanks of 
capadty for 



> seek of can^_ 



is nscd. &> 

metal or wood, 

« and depth to biing 



<bj sufficient ventilation 

(c) proi«rlj fcreeiied to eiclode 

(d) no direct opening into cow barn... 

(e) floor properly graded and water- 



COW YARD (S) 

Cow y Aid graded, draioed «. 

Frivy acre^ed.a^ not located i 
cDw^ardw,.- ' . 






m. 



Dddera, teats aad flanks wiped witli 

dotb before cmlking . 

COW STABLE (4-) 

CJeanHoesa of stable a) 6 

(b)v 

Maoore removed d&il^ t 

stable and not accemblc to cow 

'utensils (12) 

UtensHs nascd with dean, cold i 



r Uvc 1 



(SteriUzed with boiling.water or live Gteaoi 
kept in cIcbd place nntil ■eed. 2) 
Uteiurila osed tor no other purpose thao the 

aad handling of inilk i . ■ .. -~^ — 

MH-KINO (1 w 
Milkers' bands dean and kept dry dnriag failkiog 



Milks 



ivcdlrt 



Of milk machine used 6) 

milk boose or other deeo [dace 



COOLINOd! 
Ice supply snfficicnt for entire 9 
Nigbt's milk cooled with ioc 



mpcralore of 60 degrees P , 4| 



tempera tare of fiC 



; House (3) 



JSl- 



a. 



/ 






conditions for them of course would be if they were 
kept in a climate where they can live out of doors 
and graze on rich legume pastures the year round, 



124 Feeding and Management of Dairy Cattle 

but as milk is a perishable product and must be de- 
livered daily, the farmer is compelled to keep his 
cows within a reasonable shipping distance of the 
largely populated centres. He should aim to have 
the housing conditions as nearly as possible like the 
natural conditions of the warmer climates. The 
ideal method of stabling would be to have a sepa- 
rate box stall for each cow. But the cost of a barn 
large enough to accommodate a herd by this method 
would be prohibitive. For this reason we have been 
forced to use the stanchions for a tie, and to keep 
the cows in a straight stall. This is found very satis- 
factory, providing the cows are given sufficient exer- 
cise. This method allows about 21 square feet per 
cow. A box stall would require about 80 square feet. 

In planning the barn several other factors must be 
considered. We will now consider 

Type of construction and material. — This is gov- 
erned somewhat by the amount of money that is to 
be invested in the building, and the climatic condi- 
tions. In sections where concrete or hollow tile can 
be secured economically, the use of this material 
would probably in the long run mean money saved. 
It gives a permanent, absolutely fireproof construc- 
tion and avoids future repair bills. It makes an 
excellent foundation for a stucco finish, which need 
not be painted every few years, as is necessary with 
the wood finish, to protect it from the weather. On 
the other hand many cow barns are constructed en- 
tirely of wood, with concrete floors and produce cer- 
tified milk with a low bacterial count. 

Location and accessibility. — In cold climates the 



Housing of the Cattle 



125 



building site should not be exposed too much to the 
cold winds, since this would make it harder to keep 
the barn at a comfortable temperature. The barn 
should be located in a north-south position, so that 
at some time during the day the sun will shine in 
the windows on each side. Sunlight is one of the 
greatest forces in destroying germs. The water sup- 
ply is also important. Gravity feed is of course the 
best system, either from a storage tank or spring. 



. -^^ 




CB,05S SELCTtON Of COW 5AR.N 

Alfred Hopkins, Architect 

But under no condition should the location be fi- 
nally decided upon until you are sure of the water 
supply. A side hill with a southern exposure and 
natural slope to carry off the surface water is the 
ideal location. The exercise yard should always be 
on the lower side of the barn. The location should 



126 Feeding and Management of Dairy Cattle 

be convenient to the main roads for hauling to and 
from the market, and also convenient for hauling 
the crops to the barn, especially where the soiling 
system is used. The relation of the main cow barn 
to the hay and grain storage, root cellar, milk receiv- 
ing room and dairy should be considered both from 
the sanitary and labor-saving standpoint. These 
buildings should all be under the same roof, but not 
directly connected with each other. The hay chute 
and feed bins should be located so that during the 
preparation of the feed, or lowering of the hay, no 
dust will get iato the milking barn ; yet they should 
be directly adjoining the milking barn, so that time 
and labor will not be lost in delivering the feed to 
the cows. The milk from each cow should be 
weighed before pouring it into the receiving tank, 
but the practice of pouring it into a forty-quart pail 
that is standing at the back of the cows should be 
discouraged from a sanitary standpoint. The milk 
from each cow should be weighed and poured into 
a receiving tank in a separate room used only for 
that purpose. This milk receiving room should be 
located conveniently relative to the milk cows, so 
that too many steps will not be lost in delivering 
the milk to the receiving tank. 

Good ventilation. — This is another factor that 
helps in producing milk, as the maximum produc- 
tion cannot be obtained unless the cow is in good 
health, and good ventilation is essential to good 
health. 

The score card of the State Department of Health 
should also be studied carefully so that the build- 



Housing of the Cattle 127 

ings, equipment and methods will score as near 100 
per cent as possible. 

The following is a description of the farm build- 
ings at Brookwood Farms. A great deal of time 
and study was given to the plans to make the barns 
as convenient and practical as possible. While it 
may not be possible for all to follow this exact type 
of construction, the general outline, floor plans and 
conveniences can usually be carried out about as 
described and will be found most practical and eco- 
nomical. 

The main cow barn is located in a north-south 
position, on a gradual slope facing the east, and on 
a drive about three hundred feet from the main 
highway. The foundation is built of stone that was 
gathered on the farm. It is deep enough under the 
ground to be below the frost line, and high enough 
above the ground so that the floor level is about 
six inches higher than the highest point of ground 
adjoining the barn. The ground slopes gradually 
to the east and south, so in order to economize on 
labor and material for the extra mason work and 
fill, and to improve the appearance of the barn, it 
is built on four different levels, corresponding to the 
levels of the grade. A ramp connects each floor 
level, the slope of which is gradual enough to per- 
mit a cow to walk up and down with ease, and to 
permit the feed trucks to be wheeled from one sec- 
tion to another. 

Milking Barn. — The main milking barn is 123 
feet by 37 feet. It has a double slant roof covered 
with asbestos shingles. The construction is arranged 



128 Feeding and Management of Dairy Cattle 

so that there are no posts or columns inside the barn, 
the entire weight of the roof and ceiling resting on 
the side walls. It contaiQS 40 stanchions and 8 box 
stalls for test cows. 

Floor Construction. — All floors except the stall 
platforms are of cement. The surfaces over which 
the cows walk are finished with a wooden float and 
left as rough as possible to prevent the cows from 
sHpping. Dirt or wood floors are very hard to keep 
clean, and the extra cost of cleaning and repairing 
them would make the cost, considering a term of 
years, much greater than that of concrete, which is 
tiie most economical and sanitary flooring used. 

Stall platforms. — All stall platforms under the 
cows are covered with cork-brick imbedded in the 
concrete. A concrete floor is always cold, and a 
cow lying with her udder directly on this floor wiU 
sooner or later contract a serious udder trouble, that 
may result in the loss of one or more quarters. Cork 
bricks are used mainly as a preventive of this trouble. 
They are waterproof and therefore keep the damp- 
ness from the floor surface. They are also warmer 
and less slippery ih&n cement, and will last a life- 
time. The cork brick should extend from the front 
curb to the edge of the gutter, and at this point 
should be held in place by a strip of angle iron. 
The sharp edge should be rounded off with a 
blacksmith's rasp. We have never had to re- 
place any of these bricks, and if properly laid 
they will not break or crack. 

Arrangement of cows in barn. — The cows are ar- 
ranged in two rows of stanchions with their heads 




FEEDING ALLEY 




STANCHIONS, STALLS, GUTTER, ETC. 



Housing of the Cattle 129 

facing the centre, or the feeding alley. We believe 
this to be the best arrangement where there is a 
space of eight or ten feet between the cows facing 
each other. If the centre alley were only four feet 
wide, the cows would breathe or cough in the faces 
of those opposite, and of course there would be a 
greater danger of disease spreading should it de- 
velop in the herd. 

Some barns are constructed with double doors at 
each end of the centre passage, so that a team and 
wagon can drive in at one end and out at the other. 
The object is to shovel the manure from the gutters 
to the wagon or manure spreader as it passes through 
the bam and haul it directly to the fields, thereby 
saving the labor of removing it with litter carriers. 
The objection to this is that a farm box wagon or 
manure spreader is seldom built tight enough to 
prevent the liquid from dropping through to the 
passageway, causing a bad odor, and very unsani- 
tary conditions. In this arrangement the cows face 
the outside, with the direct sunlight in their eyes, 
and the gutters, that really require sunlight more 
than any other part of the bam, are in the ^ade. 
No matter how the cows are arranged there will be 
three separate operations. If they face out, the dis- 
tribution of grain, hay and silage down two different 
allejrs, and cleaning the manure from the third alley, 
and vice versa when they face the c^itre. 

Alley-waifs. — Tlie cr(^s ^ctkai of the bam 
illustrate the fwation of the cows and tiie alley- 
ways. The ham is 37 feet wide, inside masure- 
moits. The alley back of the cows is 6 feet wide, 



130 Feeding and Management of Dairy Cattle 

with a slope toward the gutter of one inch, and is 
of roughened cement to prevent slipping. The center 
alley is ten feet wide between the mangers, and the 
surface finished off smooth. 

Gutters. — The gutters in these barns are 16 
inches wide. This width is very satisfactory pro- 
vided the stanchions are adjustable and can be reg- 
ulated for cows of different lengths, so that the 
manure will not drop on the platforms or on the 
alley back of the gutter. The depth of the gutter 
depends upon whether they are cleaned out through 
the night, or whether the manure is allowed to ac- 
cumulate until morning. In the latter case the 
gutters should be from 7 to 10 inches deep, which 
allows plenty of room for the night's accumulation 
of manure without soiling the cow. We have a 
watchman in the barn all night, and he cleans the 
gutters frequently, so that it is not necessary to 
have the gutters so deep. The depth at the shal- 
lowest point is four inches below the platform, and 
gradually slopes to the bell traps a distance of 16 
feet, so that at this point it is six inches deep. We 
have built the gutters as shallow as possible to pre- 
vent injury to a cow from slippiag, as there is great 
danger of this in deep gutters. The corners are all 
square so that they can be cleaned out very handily 
with a square pointed shovel. The drains are con- 
nected with two bell traps, only one of which is open 
at a time. When the cows are in the barn the trap 
leading to the manure pit is open, so that the liquid 
manure will run into this pit. When the barns are 
being scrubbed this trap is closed and the one leading 




HOISTING MACHINERY IN OPERATION 



Housing of the Cattle 131 

to a septic tank is open. This is arranged so that the 
wash water will not run into the liquid manure and 
dilute it. 

Mangers. — The mangers are built of cement and 
are continuous, that is, they run the whole length of 
the cow stalls without a break. The level of the 
bottom of the mangers is about two inches higher 
than the level of the stall floor. If this level were 




Diagram of Hoist Machinery 

the same as the staU floor we would find that after 
the bedding is in place the cows would be eating from 
a level lower than their feet. The bottom of the 
manger slopes slightly to an outlet directly opposite 
the bell traps in the gutter. The curb on the inside 



132 Feeding and Management of Dairy Cattle 

of manger is 12 inches high and 5 inches wide. Di- 
rectly under each stanchion the curb is cut out in a 
half circle, the top of which is 12 inches wide and 5 
inches deep. If the curb is less than eight inches high 
the cow will push a considerable part of the grain 
back into the stall. There is an iron division in the 
manger separating neighboring cows. It is fastened 
to the uprights that support the stanchions, and 
hinged so that it can be lifted up out of the way. 
The divisions are essential for Register of Merit 
feeding, as without them a fast eating cow will steal 
as much as one or two pounds from her slower 
neighbor, for which theft she is liable to be pun- 
ished by digestive troubles. The width of the man- 
ger is 30 inches, and the alleyway is on a level with 
the top of the manger. The cows will push some 
of the grain over on the alleyway, but not so far 
that they cannot reach out and draw it back again. 
They will frequently throw the hay out beyond their 
reach, but it is a very simple matter to push it back 
into the manger. In one of our older bams the 
feeding alley is built on a level with the bottom of 
the manger, and both the grain and hay have to be 
gathered from the floor and thrown back into the 
manger after it has been pushed out by the cows. 
This happens probably several times before they 
have cleaned it up. We believe the elevated feeding 
alley to be the most satisfactory. 

Ties. — We use wood-lined metal stanchions for 
a tie. The wood lining is used as a protection for the 
cow's neck against the cold iron. The frame on 
which the stanchions hang is built of two-inch iron 



Housing of the Cattle 133 

pipes. The uprights are imbedded in the concrete 
curb that divides the manger from the stall platform. 
The stanchions are attached on the top by a chain 
fastened to the iron pipe, and on the bottom with 
a chain fastened to a lag screw imbedded in the con- 
crete curb. These chauis are slack enough to aUow 
a play of about three inches in any direction, so that 
when the cow Hes down she can comfortably turn 
her head around against her side, with her chin 
resting on the platform. 

The stationary wood stanchions attached firmly 
at the top and bottom are good enough for a tie to 
hold a cow in the stall, and are probably a httle 
cheaper to install than the swinging stanchions, be- 
cause they can be made by the farmer with ordinary 
boards, but they do not allow the freedom of move- 
ment and cause just enough discontentment to 
affect the milk flow. I believe that the extra cost 
of the swinging stanchions will be more than repaid 
in a short time by the additional milk flow due to 
the increased comfort and contentment of the cow. 

Another form of tie that is used is a collar around 
the neck of the cow, with a chain attached to each 
side of the collar, the other end of the chain being 
fastened to a metal ring that fits loosely around an 
upright pipe located in a position similar to the pipes 
that are used for the frame to support the stanchions. 
This system may give the cow's head a little more 
freedom of movement, but if the chains are left loose 
enough for her to lie down in a comfortable position 
with her head against her side, she will either stand 
with her feet in the gutter and drop the dung on the 



134 Feeding and Management of Dairy Cattle 

alleyway, or else too far forward and drop the dung 
on the stall platform, making it exceptionally diffi- 
cult to keep the cows clean. 

Partitions between cows. — The simplest and most 
sanitary partitions are the single iron pipes, bent 
as illustrated, attached to the upright frame 
about three feet above the platform, and extending 
back about three feet. Solid partitions are not to 
be recommended, as they hinder the circulation of 
air, are harder to keep clean, and, if made of wood, 
are breeding places of disease. The object of most 
farmers who use the solid partitions is to prevent in- 
jury from a cow stepping on its neighbor's udder. 
But we have never had an accident resulting from 
the use of the single pipe partitions. 

Automatic Watering Cups. — The advantages of 
individual drinking cups for cows are three-fold. 
They save the labor of carrying water to the cows in 
buckets, or of turning them out to drink from a 
trough. They are sanitary and help to prevent the 
spread of disease, because each cow drinks from her 
own cup, and avoids the possibility of drinking water 
that may be contaminated by other cows. Further- 
more with this arrangement the cows have access 
to fresh water at all times. This is an impor- 
tant factor in milk production, as milk contains 
about 85% of water. There are times when a cow 
will refuse water, and a half hour later would drink 
several gallons. Drinking cups are placed just in 
front of the upright pipe that forms the frame for 
the stanchions, so that the cow can conveniently 
reach it by turning her head to the side; yet not too 



Housing of the Cattle 



135 



close to interfere with her head when eating from 
the manger. Each cup has a hinged lid covering it, 
and the cows very soon learn to open these lids with 
their noses. When a cow has finished drinking, the 







■^*'lui Cue Tua 



Alfred Hophins, Architect 



lids fall back in place. The water level in the cups 
is controlled automatically. The water runs through 
a small tank located in the milk receiving room, and 
on a level with the water cups in the barn. In this 
tank is a copper ball float, that floats on the water, 
and also connects with the inlet valve. As the cows 



136 Feeding and Management of Dairy Cattle 

lower the level by drinking, the float falls and auto- 
matically opens the inlet valve, which allows the 
water to run into the tank until the proper level is 
again reached. The inside of the cups should be 
thoroughly cleaned at least once each week. 

Windows — The production of sanitary milk de- 
pends upon its low bacterial count and the health of 
the cows depends very largely upon the sanitary con- 
ditions of the barn. Sunlight is one of the greatest 
forces in destroying germs, and in barns where sun- 
light is lacking we usually find foul odors and damp 
conditions. Therefore the importance of having 
sufficient sunlight in the barns cannot be over- 
estimated. There should be at least two square 
feet of windows for every 600 cu. feet of air space. 
We have used as many windows as the construction 
of the buildings would allow. They are four feet 
above the floor, and measure 3 feet by 4 feet. They 
are built in two sections, as illustrated. Our severe 
winter climate (at times the thermometer is 30 de- 
grees below zero) necessitates the use of storm sash. 
In summer the storm sash is replaced with shutters, 
arranged with slats so that they can be opened to 
admit the sunlight. The object of the shutters is to 
keep the barns cool during the hottest part of the 
day, and to give protection against flies. 

The windows are not hinged, but fit snugly in 
the frame, and are held closed by a snap lock on top. 
On each side of the window is a solid metal frame, 
extending on the iaside of the barn, so that when the 
windows are open there is a space of ten inches for 
the air to come in over the top. 



Housing of the Cattle 137 

Ventilation. — A proper system of ventilation 
should provide for a continuous renewing of the air 
in the barn without creating a draft or making the 
temperature uncomfortably cold. We have read that 
sunlight is unfavorable to dampness, but good ven- 
tilation also is essential as a preventive of damp 
conditions. Probably the most successful system of 




End Tujssca 



CBj053 StCTTOM Of Hay Darji 

Alfred Hopkins, Architect 

ventilation is the King System, as originated by the 
late F. H. King whose remarks on this subject are 
worth quoting. From the De Laval Separation 
Co. booklet. 

"If, on going into a stable in the morning in com- 
paratively mild weather, dampness is evident on the 
walls and ceiling, this is a pretty clear indication that 



138 Feeding and Management of Dairy Cattle 

a sufficient amount of air is not passing through. 
Every cow in your stable above 1000 pounds in 
weight throws into the air, from lungs and skin, 
during each 24 hours, an average of more than 10 
pounds of moisture. If you do not have air move- 
ment sufficient to contain this moisture as it passes 
through the stable, it must condense on the walls. 

"Oxygen of the air is as indispensable a part of 
the food of the cows as is the fodder and grain you 
give them. The amount of air necessary to supply 
the oxygen is really very large, and equals in weight 
more than 2.5 times the feed and water combined, 
even where each cow breathes perfectly fresh air. 
Outtakes and intakes for horses and cows should pro- 
vide not less than 30 square inches per head when 
the outtake has a height of 30 feet. 

"A ventilating flue 2 by 2 feet, through which the 
air moves at the rate of a little more than three 
rmles per hour, gives sufficient air for 20 cows. The 
ventilating shaft is essentially a chimney, acts on 
exactly the same principles, and should have all the 
essential features of a good chimney. Its walls 
must be air tight from top to bottom except where 
it is intended that the air should enter. It should 
be of the same diameter throughout; as nearly 
straight as possible ; it should rise above the highest 
part of the roof where the wind can have free sweep 
across its top. The longer the ventilating shaft, just 
as in the case of the chuxiney, the stronger the draft. 
I would urge the use of galvanized iron for the ven- 
tilating shaft, so as to ensure permanently air-tight 
walls. It is not sufficiently appreciated that the ven- 



Housing of the Cattle 



139 



tilating flues should be as few as practicable, on all 
sides of the stable if possible, and smaU. As the air 
is fouled, deprived of its oxygen, and breathed 
toward the floor; and as all air must be inspired 
from near the floor, the exhaust should be continu- 
ously and as fully as possible from the floor because 
then, not only will the fouled air be mechanically 




Floor Plan, Calf Bam 

drawn from this level, but the warmed and pure air 
will be forced to the floor where it is used. 

"Of course air cannot flow continuously from the 
stable unless an equal volume of air flows into it, 
and so, no matter how many ventilating flues you 
have, there can be no ventilation without intakes. 
Perfect ventilation and a warm stable combined can 
only be had with a thoroughly tight ceiling. By 



140 Feeding and Management of Dairy Cattle 

making the fresh air intakes open at the ceiling, on 
the iaside, and open near the level of the stable jfloor 
on the outside, it becomes impossible for the warm 
air of the stable, which collects at the ceiling, to pass 
out at the ceiling opening, as it would do if the out- 
side opening were on a level with the inside open- 
ing." 

The system of ventilation used at Brookwood 
Farms is a slight modification of the King system. 
The drawing illustrates the plan of inlets and 
outtakes. 

Grain storage room. — The grain storage barn and 
feed room are built on the end of the milking barn. 
The feeding alley runs in a straight line through 
both buildings. The buildings are separated by a 
stone wall 18 inches thick, which extends above the 
peak of the roof. The doors in this wall are auto- 
matic fire doors, so that if either buUdiag should 
catch fire it would be impossible for the flames to 
spread to the other buUding. 

Second floor. — The grain storage, feed bins and 
mixing platform are all in one room on the second 
floor. The floors, walls and ceiling are lined with a 
fine mesh wire rat-proofing. There are four bins, 
one for the milk ration, one for dry cow ration, one 
for beet-pulp and one for calf ration. The grain is 
mixed on the platform, shovelled into the bins, and 
finally dispatched to the feed room downstairs 
through a galvanized pipe. 

First floor. — In addition to the grain chutes, the 
silage and hay chutes and the bedding room all open 
into the feed room on the first floor, and with a 



Housing of the Cattle 141 

trap door to the root cellar in the basement, all of 
the feed and bedding for the cows must be delivered 
through the feed room. 

Basement. — The stairs in the corner of the feed 
room lead to the root cellar underneath. The floor 
and walls are built of concrete and water-proofed 
with a 5-ply felt and pitch waterproofing. The ven- 
tilation is controlled by one intake and one outlet 
through the roof. There are four storage bins, built 
of four-inch boards, with an inch space between to 
allow a free circulation of air. 

Hay storage and bull barn. — This barn directly 
adjoins the grain storage building. The feed alley 
also continues through this building to the exercise 
shed. The entire second floor is an open loft for the 
storage of hay. The hay is lowered through the hay 
chute, built out from one side of the loft, and empty- 
ing into the feed room downstairs. 

One half of the first floor is used for bull pens. 
Each pen is 14 feet square, and is equipped with a 
bull post in the center, and a stanchion and manger 
in one corner. The other half of the floor is divided 
into six box stalls for test cows. 

AH hay and grain is hoisted by a gasoline engine 
and double drum hoisting machine. The gasoline 
engine is located outside of the building, and is 
connected with the drums, which are located in the 
hay loft, by two leather belts. The drums are 
adusted so that they will either hoist or lower the 
load, or will hold it stationary at any point. 

Exercise shed. — The exercise shed is 37 feet by 
44 feet. It is used in the winter when the ground is 



142 Feeding and Management of Dairy Cattle 

too slippery to turn the stock outside for exercise. 
It is well ventilated and has a large skylight in the 
roof. The floor is of dirt, so that it will be easy on 
the cows' and calves' feet. The breeding, and hoof 
trimming racks, as described in another chapter, are 
kept and used in this building. The manure trolleys 
from the main barns all lead to the exercise shed. 
The loaded carriers are stopped over trap doors in 
the floor, and the manure dumped into the manure 
spreaders that are backed in underneath the trap 
doors. 

Silos. — There are three silos in use, built of hol- 
low tile and finished on the outside with stucco. The 
first cost of tile silos is greater than that of wooden 
structures, but the cost of upkeep is considerably 
less. They are 36 by 12 feet, and the bottom of the 
silo is six feet below the ground level. 

Maternity stalls. — The maternity stalls are 
located in a quiet room, separated from the other 
cows. The stalls are 8 by 10 feet. The walls or par- 
titions are built of solid concrete 4 feet high. The 
solid waUs are more satisfactory than the pipe par- 
titions, because there is no danger of the calf being 
injured by getting its feet caught between the pipes 
during birth. It gives more seclusion, and the cows 
in the adjoining stalls are thus less apt to become 
excited. 

Calf barn. — As soon as the calf is weaned it is 
placed in the small box stall in calf barn. When 
between three and four months old it is moved 
to the main calf barn. The calf barn is 30 
ft. by 40 ft. and contains 20 calf stanchions. The 



Housing of the Cattle 



143 



floors are of cement, the same as in the milking barn, 
and the stall platforms are of cork brick. The alleys 
back of the calves are 4 feet wide. The gutters are 
12 inches wide and from four to five inches deep. 




Cross Section of Calf Bam 




Section of Calf Barn Showing Stanchions 

The stall platforms are four feet long. The stall 
divisions are of iron pipe and similar to those used 
in the milking barn and are spaced two and one 
half feet apart. The mangers are made of cement, 
with the bottom sixteen inches wide and two inches 



144 Feeding and Management of Dairy Cattle 

higher than the level of the stall platforms. They 
are equipped with galvanized front and sides, as 
illustrated. The center feeding alley is 6 feet 
4 inches wide. 

The stanchions are adjustable, and can be regu- 
lated to five different widths, and can also be moved 
forward or back, according to the siz€ of the calf. 
The ventilating is taken care of by the same system 
as is used in the milking barn. 

The calves are removed from this barn when they 
have outgrown the calf stalls. They are then placed 
in the regulation cow stalls, in barn. 



CHAPTER IX 

Dairy Practice 

IN THE production and storage of clean milk, the 
following three thoughts or rules should be up- 
permost in the dairyman's mind at all times: First, 
do not allow the milk to come in contact with air 
any more than is absolutely necessary. Second, all 
utensils, machinery, containers, etc., with which 
milk must necessarily come in contact should be 
sterilized shortly before using. Third, immediately 
after milking, the milk should be clarified or strained, 
and cooled to a low temperature and kept cold until 
delivered. It does not require an elaborate plant or 
equipment to carry out the above rules, but it does 
require a sanitary plant and a certain amount of 
care and forethought. In a large dairy there are a 
number of efficient labor-saving devices that can be 
used and will pay for themselves in the time saved. 
Exposing milk to the air is nothing more or less 
than exposing it to bacteria-laden dust. In the or- 
dinary handling of milk some exposure is imavoid- 
able, but the object should be to keep this exposure 
reduced to a minimum. Utensils that are not sterile 
are breeding places for bacteria and naturally con- 
taminate milk that comes in contact with them. It 
is not enough to wash them with hot water, but they 

145 



146 Feeding and Management of Dairy Cattle 

should be sterilized. These special precautions, then, 
are to prevent the contamination of the milk with 
bacteria, which are harmful in many ways. Certain 
bacteria will cause chemical changes in the compo- 
sition of milk, giving it an unpleasant taste or odor ; 
others are dangerous to the health of those drinking 
the milk, and still others will change the appearance 
of the milk by making it stringy or off color. It is 
possible by using certain precautions to keep the 
bacterial count in raw milk very low, but not abso- 
lutely nil. Milk drawn from the cow's udder is not 
entirely free from bacteria. The board of health re- 
quirements for certified milk usually require that the 
first stream from each cow be rejected. The reason 
for this is that it has been demonstrated that bacteria 
enter the udder through the openings in teat and 
greatly multiply and spread. The first milk drawn 
will contain a large proportion of bacteria and usu- 
ally the last milk will contain a small amount. It 
has been found that a single hair from a cow's body 
will contain hundreds of thousands of bacteria. 

Cold is unfavorable to the growth of bacteria and 
for this reason we cool the milk as soon as possible 
after drawing and store it at a low temperature. 
Certain bacteria if kept at a favorable temperature 
and under conditions otherwise favorable to their 
growth will multiply very rapidly. They multiply 
by splitting in halves, which usually occurs every 
half hour under the above conditions. At this rate 
one bacterium in twenty-four hours would become 
the ancestor of 280,000,000,000,000. Under condi- 
tions unfavorable for their multiplication, such as 



sssifi 





DAIRY BUILDING 



Dairy Practice 147 

cold or intense heat, they are either killed or remain 
practically at a standstill, which shows the impor- 
tance of immediate cooling and storing at a low 
temperature. The method of handling milk at 
Brookwood Farms is this : 

Care is taken to use clean bedding free from dust. 
The floors are sprinkled systematically. Orders are 
that no dusty feed or hay and no silage be brought 
into the barn until after milking. Ample provision 
is made for fresh air and good ventilation. The 
milkers must wear clean suits and have clean hands 
and employ proper methods of milking. Utensils 
must be sterile and a throat latch is used to keep 
the cows on their feet until after milking. The milk 
is weighed and poured into the banjo drum that 
connects with the receiving tank in the dairy. No 
amount of straining will make up for the careless- 
ness of the milker. It may remove the coarse par- 
ticles of dirt, but the next milk poured through will 
wash the bacteria off these particles and through to 
the receiving tanks. 

The banjo drum is a zinc receptacle having a 
spout of sufficient length to reach from a frame in 
the milk receiving room to the milk receiving tank 
in dairy. The drum is not stationary, but rests on 
a frame, and the spout is thrust through a hole in 
the wall. The drum is removed to the wash room 
after each milking, where it is washed and sterilized, 
and is placed in position for receiving the milk im- 
mediately before the next milking. 

From the milk receiving tank the milk takes either 
one of two courses. If whole milk is to be sold it is 



148 Feeding and Management of Dairy Cattle 

run immediately to the centrifugal milk clarifier, 
which is a turbine machine for clarifying milk. It 
revolves at a speed of 6,000 revolutions per minute ; 
any slime or dirt remains in the bowl shell to be re- 
moved after the operation is completed, and the 
clarified milk passes out through a short pipe to the 
cooler. If the milk is to be shipped in bulk it is run 
from the cooler to 40-qt. cans. Each can is weighed 




before and after being filled, and tagged ready for 
shipment; the net weight of milk in each can is 
marked on the tag, signed by the weigher and re- 
corded in a shipping book. The lids are fastened 
to each can by a wire with a patent seal. These 
precautions are taken to avoid the possibility of 
claims of shortage due from any cause, which were 
many before this system was adopted and none 



Dairy Practice 149 

after. If the milk is to be delivered in bottles, 
the bottling machine is placed under the out- 
let leadiQg from the cooler. The bottles are filled 
and capped in one operation and placed immediately 
in the refrigerator. 

If butter or cream is to be made, the milk is run 
directly from the receiving tank to the centrifugal 
separator, the operation of which is so generally un- 
derstood as to require no further explanation here, 
the cream running to the cooler and the skimmilk to 
40-qt. cans. AU cream should be cooled immedi- 
ately after separation to check the bacterial growth. 
It keeps better and longer, and has a better flavor 
than cream that is run into pails while warm and 
allowed to cool slowly in a refrigerator. 

The cooler is connected with the refrigerating 
plant and cools mUk and cream to a temperature 
of from 32 degrees to 36 degrees Fahrenheit. The 
surface of the cooler is corrugated, to increase the 
cooling surface over which the cream or milk has to 
flow. This surface should be protected from ex- 
posure to the air either by a glass or a metal cover- 
ing. The cream is run from the cooler, either to 
bottles or to sterilized cans, and placed immediately 
in the refrigerator. 

Before each milking or churning, the floors in the 
milk room are sprinkled by means of a hose, and the 
room is filled with steam which is allowed to settle, 
taking with it all particles of dust. The walls in the 
dairy (as well as the cow barns) are plastered and 
enameled. In the summer the windows of the milk 
room are screened with muslin, which is also a dust 



150 Feeding and Management of Dairy Cattle 

preventive. The arrangement of the different ma- 
chines in this room is illustrated in diagram and 
shows the manner in which they are placed on differ- 



®e 



01 



nrn 



B 



IB! 


■ s,l«' 


"f 


T] 1 


-1 


i iC B 


w o 

© 


1 


"KH 




\ ' ■ 






®h 







-c^*-^^- 



A. Milk Room 

B. Refrigerator 

C. Store Room 

D. Laboratory 

E. Stairs to Hotel Udder 

F. Machine Room 

G. Coal Storage 
H. Boiler Room 
I. Laundry 

J. Hall 

K. Porch 

L. Wash Room 

M. Passage to Cow Barn 

N. Milk Receiving Room 

O. Cow Barn 



Floor Plan of Dairy 

1. Water Supply 

2. Sink 

3. Barn Milk Sheet 

4. Milk Scales 

5. Banjo Drum 

6. Milk Receiving Tank 

7. Clarifier 

8. Separator 

9. Cooler 

10. Platform 

11. Pasteurizer 

12. Starter Can 

13. Butter Churn 

14. Packing Table 

15. Sterilizer 

16. Bottle Washer 

17. Washing Sink 



18. Can Washer 

19. Shipping Desk 

20. Scales 

21. Gas Engine 

22. Washing Machine 

23. Rinser 

24. ToUet 

25. Shower Bath 

26.^! Steam Drying Closet 

27. BoUer 

28. Refrigerating Plant 

29. Electric Generator 

30. Babcock Tester 

31. Slate Sink 

32. Closet for Medicines 

and Supplies 

33. Shelves 



ent levels, allowing the milk to pass from one 
machine to another by gravity. 

The factors in securing and holding a good butter 
trade are flavor, body, salt, style, keeping qualities 



Dairy Practice 151 

and uniformity. We must realize that the best or 
highest grade of butter commands a premium on the 
market, and the extra cost of producing the highest 
grade is very little, depending mainly upon the abil- 
ity of the butter-maker and the system and con- 
ditions under which it is manufactured. He should 
be very familiar with the detail scoring of the above 
factors and should also know the ideal requirements 
demanded by his customers. 

Pasteurizing. — All cream that we make into 
butter is first pasteurized, and later a pure culture of 
lactic acid bacteria is added. This makes the butter 
more uniform by controlling the fermentation. It 
eliminates the undesirable taints, destroys the germs 
that affect quality as well as disease germs and 
greatly increases the keeping qualities. All cream 
for one churning should be of the same degree of 
ripeness, that is, two lots of cream that vary greatly 
in percentage of acidity should not be mixed. The 
richness of cream for different churnings should 
always be uniform. Our standard fat percentage is 
35 per cent. 

The cream is taken from the refrigerator, drawn 
into the pasteurizer and heated to a temperature of 
165 degrees Fahrenheit and held at this tempera- 
ture for fifteen minutes, the automatic agitator 
gently stirring the cream during this time. The 
cream is then rapidly cooled to a temperature of 40 
degrees Fahrenheit and is now ready to be ripened, 
which is the souring or production of lactic acid in 
the cream and is affected by the inoculation of a 
pure culture of lactic acid bacteria. 



152 Feeding and Management of Dairy Cattle 

Preparation of commercial starter. — The object 
of this is to produce a desirable quality in the butter 
by controlling the bacteria which will produce the 
proper acidity, flavors, etc., and to exclude all un- 
desirable bacteria. The desirable bacteria contained 
in the commercial culture are purchased from a bac- 
teriological laboratory in small bottles that have 
been thoroughly tested and contain the germs in a 
virulent condition to produce the desired results, 
but before they can be added to pasteurized cream 
they must be multiplied or increased in amount, also 
propagated and kept pure in order to be useable for 
a number of ripenings from day to day. The starter 
is prepared in a special starter can that is connected 
with water and steam, and the temperature can be 
absolutely controlled. We prepare by placing two 
quarts of clean, sweet milk in the can, heat gradually 
to a temperature of 200 degrees Fahrenheit and hold 
for one hour, after which we allow the milk to cool 
gradually to 90 degrees Fahrenheit. Then we add 
the vial of pure culture of lactic acid bacteria and 
run the agitator long enough thoroughly to mix the 
starter and allow to cool gradually to 70 degrees 
Fahrenheit. This temperature is retained for from 
18 to 24 hours or until the percentage of acidity 
reaches 0.7 per cent. Then we cool immediately to 
below 40 degrees Fahrenheit. The milk is then very 
carefully drawn from the starter can to a sterile 
glass jar which is placed in the refrigerator and held 
at a temperature of about 35 degrees Fahrenheit 
until ready for use. This completes the preparation 
of the mother starter. It is generally advised to pre- 



Dairy Practice 153 

pare the mother starter in two or three separate jars, 
so that if one is not successful the other can be used. 

The second starter, or the one to be used in ripen- 
ing the pasteurized cream, is prepared as follows: 
The starter can is again sterilized and skimmilk 
added, an amount equal to one-tenth of the amount 
of cream to be ripened, and heated to a temperature 
of 200 degrees Fahrenheit and held for one hour, 
then cooled to a temperature of 70 degrees Fahren- 
heit. The jar containing the mother starter is taken 
from the refrigerator and also heated to 70 degrees 
Fahrenheit and the contents added to the skimmilk 
in starter can and mixed thoroughly by the agitator. 
This temperature of 70 degrees is held for from 18 
to 24 hours, or until by the acid test it shows a per- 
centage of 0.7 per cent acidity, at which time it is 
ready to add to the pasteurized cream. The starter 
should be timed so that it is ready at about the same 
time that cream is ready for ripening. The prepared 
starter is then added to the cream in the ripening 
vat, with the exception of two quarts that are drawn 
carefully to quart jars and held in the refrigerator to 
propagate the starter for next cream ripening, which 
is prepared by heating the full amount of sldmmilk 
to 200 degrees Fahrenheit as before and adding the 
mother starter saved from the previous ripening. 

Ripening of cream, — Before adding the prepared 
starter, the cream is heated to a temperature of from 
60 degrees to 70 degrees Fahrenheit, depending upon 
the outside temperature, and the agitator stopped 
after thoroughly mixing, but the cream should be 
stirred occasionally during the ripening process. 



154 Feeding and Management of Dairy Cattle 

After the ripening has proceeded for several hours, 
acid tests are made to determine the acidity, which 
should be about .58 per cent. This percentage is 
reached in from 10 to 12 hours. The cream is then 
cooled to 50 to 60 degrees Fahrenheit and immedi- 
ately removed to the combination rotary drum churn 
and butter worker, first being run through a special 
strainer that is attached to the churn. This sep- 
arates all lumps or coarse particles that may be in 
the cream and would otherwise get in the butter. 

Churning. — The churn should be sterilized be- 
fore cream is added. The best results are obtained 
when it is about one third full of cream. 

We find that with Jersey cows, under ordinary feed 
and care, it is not necessary to color the butter by 
artificial methods, as it always contains, a good, rich 
yeUow color. Many creamerymen, especially those 
using milk from different herds, will use up to two 
ounces of commercially prepared coloring matter per 
100 lbs. fat, which is added to the cream immediately 
after being poured in the churn. 

The churn is then started and run continually at 
the proper speed until the granules are slightly 
smaller than a kernel of corn, the buttermilk has a 
bluish color and the butter floats well up in the 
buttermilk. This is determined by looking through 
a small glass window in one end of the churn. At 
this point the churn is stopped and the buttermilk is 
drawn off through an outlet in one corner. The 
butter is then washed thoroughly with pure water 
that has been heated to about the same temperature 
as the butter, depending upon the hardness of butter 



Dairy Practice 155 

at this time. The water we use is drawn under the 
most careful conditions from a pure mountain spring 
shortly before churning. It may be necessary to 
wash the butter two or three times to remove the 
buttermilk. Salt is then added in amount up to one 
ounce to the pound of butter, depending upon the 
market requirements. The weight of the butter in 
the churn is determined mathematically so that it is 
not necessary to remove and weigh. A moisture test 
is also made before adding the salt to determine if 
there is enough moisture present to dissolve the re- 
quired amount of salt. 

After the salt is added the workers are put in gear 
and worked a few revolutions, and then allowed to 
stand for several minutes to allow the salt to dis- 
solve. They are then worked for several revolu- 
tions more, so that the salt will be evenly distributed 
and the excess buttermilk and water worked out. 
The butter is then removed and printed into one- 
pound prints, which bear the name of the farm, are 
wrapped in parchment paper and finally placed in 
one-pound cartons ready for delivery. 

Care of the churn. — After the butter is removed 
the churn is cleaned as follows: First, add one- third 
full of warm water and revolve churn several times, 
then drain off and add scalding hot water and re- 
volve several times more, thoroughly drain the water 
off while still hot and the churn will dry very 
quickly. At least once a week it should be washed 
with lime-water, which can be prepared as follows: 
Place 3 lbs. of unslacked lime in the bottom of a 
five-gallon jar, add one gallon of water, and when 



156 Feeding and Management of Dairy Cattle 

the lime is slacked fiU the can with water and stir 
vigorously, allow to settle and use the clear water. 

Cottage cheese. — When selling cream or making 
butter, the by-product or skimmilk is either used 
for feeding pigs or is made into cheese. There seems 
to be an exceptional demand for cottage cheese at 
this time, as the government and state experimental 



y05o5^ 



FI^OM 

blTAGEiHEESEI 

ULE 

Cou 

An Attractive Feature that Gives Individuality to the Dairy 
Produced Cheese 

stations have been educating the public to its real 
value as a food, and say that one pound of this 
cheese is equivalent to from 1 to 1| lbs. of lean 
meat. One hundred pounds of skimmilk will 
make about 9 lbs. of cottage cheese, and retailed 
at 20 cents a pound is profitable to the dairyman 
as well as economical for the consumer, as com- 
pared with the price of meats. We pack our 
cheese in attractive one-pound water-proof cartons 
with printed covers. Our methods of manufac- 
ture are as follows: Skimmilk for cheese making 



Dairy Practice 157 

should be produced and stored under the same con- 
ditions as whole milk, and should be fresh. It is 
ripened with a special commercial starter that can 
be secured from any rehable dairy supply company. 
To prepare the mother starter, the skimmilk should 
be first pasteurized. The small bottle of commercial 
starter is added to one pint of this pasteurized skim- 
milk, carefully covered and kept at a temperature of 
70 degrees to 80 degrees Fahrenheit until curdled. A 
teaspoonful of this mother starter is then added to 
a quart of pasteurized skimmilk and allowed to 
curdle. This is used for ripening the skimmilk 
(which has been pasteurized and cooled to 75 de- 
grees Fahrenheit) by adding one pint to 30 lbs. of 
milk. It requires from 12 to 15 hours after the 
starter has been added before curdling takes place. 
The curd is then cut into small pieces to help the 
removal of whey, and then heated to a temperature 
of 100 degrees Fahrenheit for a half hour, gently 
stirring occasionally. It is then poured in a pre- 
pared cheese-cloth sack and allowed to drain for 
from one-half to one hour; then poured in large pans 
and salt added, about 2| oz. to 10 lbs. of cheese, and 
if required a small amount of cream can be added. 
The salt and cream are thoroughly worked in with 
a fork and finally packed in one-pound cartons. 

Plan of dairy. — The sterilizer is buUt in the 
wall between the milk room and wash room, with 
an opening in each room. All equipment containers, 
parts of machines, etc., must enter the milk room 
through the sterilizer. Immediately before each 
milking this equipment is sterilized by high pressure 



158 Feeding and Management of Dairy Cattle 

steam and kept at a temperature of 220 degrees 
Fahrenheit for one-half hour, and then placed in 
position to receive the milk. 

Wash room. — This room contains a large sink for 
washing parts of the separator, clarifier and small 
equipment ; also a bottle washer and can washer, and 
each is connected with hot and cold water and steam. 

Laundry. — The laundry is equipped with a 
washer and wringer, both being operated by a gas 
engine, also a steam drying closet for rapid drying 
and sterilizing. This plant is operated daily to wash 
and sterilize the suits worn by cow barn and dairy 
hands, also cloths, towels, bedding, etc. 

Boiler room. — The boiler heats the entire cow 
barn and dairy in winter, furnishes live steam for 
sterilizing and runs the turbine machines. The en- 
gineer in charge of the boiler and machine rooms 
must have passed a satisfactory examination before 
being employed. There is a maximum amount of 
coal allowed for the use of the boiler, and each 
morning the portion for the day's use is weighed out 
in cans. 

Machine room. — The electric and refrigerating 
engines are located in this room, both being op- 
erated by gas engines. The electric machine runs 
automatically and furnishes light for all of the farm 
buildings and office. When the batteries get below 
a certain voltage the engine starts and runs auto- 
matically until the batteries are fully charged and 
then stops. The engineer keeps it supplied with 
gas, oil and water and keeps it clean and in repair. 

The cooling plant is a mechanical anmionia com- 



Dairy Practice 159 

pression refrigerating system. Cold is transferred by 
the brine system. After the first cost of installing 
this plant, it can be operated as economically as the 
natural ice system and is much more convenient. 

Laboratory. — The laboratory is equipped with a 
24-bottle turbine Babcock tester, moisture and acid 
tests, etc.; a closet for all necessary medicines and 
veterinary supplies, also a large slate sink and drahi 
board, hot and cold water and steam connections. 

Stock room. — The stock room contains a stock of 
all necessary supplies for the cow barn and dairy. 
Nothing is removed from this room without an order 
from the ofiice, and an accurate account is kept of 
everything that goes in or out. 

Refrigerator. — The refrigerator temperature is 
controlled by the refrigerating plant in the machine 
room, and is kept at a temperature of from 32 de- 
grees to 36 degrees Fahrenheit at all times. 

Marketing dairy products. — All that is gained by 
the result of efficient methods to produce economi- 
cally may be lost if the same careful system is not 
used to dispose of these products. A farmer may be 
selling whole milk where he could sell cream or 
butter and net larger returns. To determine the 
most profitable outlet he should base his selhng price 
of the other products by what he can get for whole 
milk. That is, if he sells milk for 12 cents a quart, 
he should net this amount per quart, plus the extra 
cost of labor if it is converted into butter, cream or 
cheese. 

The chart illustrates how the comparative val- 
uses of the different products can be determined. 



160 Feeding and Management of Dairy Cattle 

100 POUNDS OR 46.511 QUARTS OF MILK 



Per cent 


Per cent 


Equivalent amount 


Equiv. amotint 


of fat 


of fat 


of cream per 


of butter per 


in milk 


in cream 


109 lbs. 


milk 


100 lbs. milk 






lbs. 


qts. 


lbs. 


3^ 


20 


m 


8.274 


4.095 


31 


25 


14 


6.666 


4.095 


31 


30 


111 


5.587 


4.095 


H 


35 


10 


4.8 


4.095 


31 


40 


8f 


4.257 


4.095 


31 


45 


n 


3.7 


4.095 


31 


50 


7 


3.451 


4.095 


4 


20 


20 


9.456 


4.68 


4 


25 


16 


7.619 


4.68 


4 


30 


13^ 


6.349 


4.68 


4 


35 


IH 


6.3 


4.68 


4 


40 


10 


4.866 


4.68 


4 


45 


H 


4.3 


4.68 


4 


60 


8 


3.944 


4.68 


41 


20 


22| 


10.638 


5.265 


4i 


25 


18 


8.571 


5.265 


4i 


30 


15 


7.183 


5.265 


^ 


35 


12| 


6.2 


5.265 


^ 


40 


111 


5.474 


5.265 


4i 


45 


10 


4.9 


5.265 


41 


50 


9 


4.437 


5.265 


5 


20 


25 


11.820 


6.86 


5 


25 


20 


9.523 


6.85 


5 


30 


16f 


7.981 


6.86 


5 


35 


14f 


6.8 


6.85 


5 


40 


121 


6.082 


5.85 


5 


45 


IH 


6.4 


5.86 


5 


50 


10 


4.930 


5.85 


51 


20 


27.5 


13.002 


6.435 


51 


25 


22 


10. 476 


6.436 


5i 


30 


181 


8.780 


6.435 


51 


35 


15f 


7.5 


6.435 


51 


40 


131 


6.691 


6.435 


5i 


45 


12f 


5.9 


6.435 


6J 


50 


11 


5.424 


6.435 



Dairy Practice 161 

As an example of the use of the chart, suppose that 
we are producing 3^ per cent nulk ; according to the 
chart 100 lbs. milk is equal to 46.511 quarts. If we 
retail this at 12 cents per quart, we will realize $5.58. 
If we convert the milk to 20 per cent cream, we will 
have 17| lbs., or 8.274 quarts of cream, and selling 
this at 80 cents a quart we would realize $6.61. If 
we sell butter we find that 100 lbs. 3| per cent milk 
will make 4.095 lbs., which if sold at 80 cents a 
pound would realize $3.27. 

Dairy Rules 



All dairy utensils to be sterilized before each run 
for one-half hour at 5 lbs. pressure and temperature 
of 218 degrees. 

All machines to be ready to handle milk when it is 
delivered to receiving tank. 

Line shaft and machinery to be cared for by em- 
ployes in their different rooms. 

Refrigerating plant to be run from 10 a.m. to 
4 P.M. daily. 

Employes on each shift to clean and oil machines, 
scrub floors, clean brass, wood-work, windows and 
all other work pertaining to that department. 

Stock-room to be kept locked and all supplies 
checked when taken out. 

All sales to be recorded on ticket machine. 

No bottles or milk-pails to be given out unless 
charged to parties taking them. 

Employes to wear clean uniforms at all times. 



162 Feeding and Management of Dairy Cattle 

Any breakage due to neglect or carelessness to be 
charged to the person responsible. 

No one allowed in refrigerator unless absolutely 
necessary to take in or out dairy products — door 
to be always locked. 

Employes not working in dairy to be admitted to 
dairy hall only. 

Report any irregularities or any unusual condi- 
tions. 

See rules for machines and boiler rooms, also labor 
and work schedules. 

II 

Washing utensils. — Have sink half full of water, 
hot enough so that you can bear your hands in it. 
Add one-half handful of dairy cleanser; wash uten- 
sUs with brush; when finished, draw off water, fill 
sink same as before only without any powder, wash 
thoroughly again and scald; when finished put in 
sterilizer. 

Bottles. — Fill suik with water, add one-half 
handful of soda, fill bottles half full of water when 
putting on brush to wash. Hold steam at 5 lbs; 
after washing, rinse in second sink and put in rack 
while still hot, and steam gradually so as not to 
break any bottles. 

Can washer. — Fill sink with water and apply 
steam until water is quite warm, add handful of 
dairy cleanser. Start gasoline engine and thoroughly 
wash cans inside and out with brush, and rinse. 
Sterilize on can table. 

Pasteurizer. — Fill with cold water, turn on steam, 



Dairy Practice 163 

add half handful chipped soap made in solution. 
Heat quite warm and thoroughly cleanse. Remove 
water and cleanse again with hot water; scald be- 
fore using. 

Churn. — First add one- third full of warm water 
and revolve several minutes, drain water off and add 
scalding hot water and revolve several times more; 
thoroughly drain the water off while still hot and 
the churn will dry very quickly. At least once each 
week the churn should be washed with lime water. 

Separator and clarifier. — Warm water should be 
added before turning on milk. Operate at sixty rev- 
olutions per minute on speed indicator. Cream 
should test about 35 per cent fat. Skim milk from 
three to five one hundredths of one per cent fat. 

Laundry instructions. — Soap formula : Five 
pounds soap, 1| lbs. soda.) First cook soap untU 
dissolved, then add soda that has been dissolved in 
warm water. If common washing soda is used, use 
one pound of soap. This should make ten gallons 
of liquid soap when finished. Add enough of this 
liquid to form Hvely suds in machine. 

Washing formula. — Fill machine half full of 
water, run five minutes, then discharge. Suds should 
be heated to about 180 to 200 degrees. Rinse in 
usual way ; at least one good hot rinse should f oUow 
suds in order not to chUl soap in goods. Should a 
soap speck form on goods, boil clothes in a soda bath, 
which will remove all trace of the little specks. Do 
not use too much water in washing; it is all right to 
have plenty of water for rinsing. Goods will not 
wash well unless they can drop. 



CHAPTER X 

Official Testing 

"Historical. The Babcock test, now in universal 
use as a quick, easy, and accurate method of deter- 
mining the percentage of fat in milk, was invented in 
1890 by Dr. S. M. Babcock, chemist of the Wisconsin 
Agricultural Experiment Station, Up to that time 
no easy means of determining the percentage of fat 
in milk was in existence, and there was no easy, re- 
liable method of determining the productive ca- 
pacity of individual cows, although something had 
been done by churning butter from the milk of in- 
dividual cows. As early as 1875 the breeders of 
dairy cattle recognized the importance of determin- 
ing the productive capacity of each individual ani- 
mal as a basis of selection looking toward the im- 
provement of the breeds. The dairy demonstration 
at the World's Columbian Exposition at Chicago in 
1893 fully established the merits of the Babcock 
test, and also demonstrated to the satisfaction of the 
dairy public the fact that the amount of fat in the 
milk is an accurate measure of the amount of butter 
that may be churned from it. 

"The supervision of records — "official test," as it 
is ordinarily called — is now undertaken by the agri- 
cultural colleges and experiment stations in all the 

164 






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Official Testing 165 

states in which dairy cattle are bred and developed. 
The breeders' associations of the Holstein, Jersey, 
Guernsey, Ayrshire, Short Horn and Brown-Swiss 
breeds have established departments in their herd 
books in which animals are entered that have 
reached a certain established standard of production. 
These departments are variously known as advanced 
registry, register of merit, semi-official records and 
the like. The work of supervising records is recog- 
nized by the National Dairy Science Association, and 
for several years a standing committee of this asso- 
ciation — The Committee on Relations with Breed 
Associations — has been maintained. At a confer- 
ence of this committee held on June 28 and 29, 1914, 
ae which representatives of official testing in about 
twelve states were present, the following rules were 
recommended to be followed in supervising official 
tests." ^ 

Rules tor the Supervision" of Official Tests 

Recommended by the Official Dairy Science 
Association 

1. The supervisor shall be present at the last reg- 
ular milking preceding the beginning of the test and 
shall see that the cow is milked dry. He shall note 
the hour that this milking is made and the last 
milking of the test shall be made at the same hour. 

2. He must be present at every milking during the 
test and see that the pail contains nothing but the 
milk drawn from the cow under test. 

* From Extension Circular No. 5, N. Y. State College of Agri- 
culture, Ithaca, N.Y., by Henry H. Wing. 



166 Feeding and Management of Dairy Cattle 

3. Only one cow shall be milked at a time, and 
the supervisor must in every case be in a position to 
observe the milker during the whole milking. 

4. Immediately after the milk is drawn at each 
milking he shall take charge of the pail and contents, 
weigh the same on scales provided by the station, 
and enter the exact weight of the milk at once on 
his records. 

5. An extra paU shall be provided by the owner, 
and the milk shall be poured from one pail to an- 
other untU thoroughly mixed. The supervisor shall 
then take correct samples of the tnilk sufficient for 
his test and for the composite sample. 

6. The samples of milk shall be kept under lock 
and key, or in the supervisor's sight untU tested. 

7. The fat determination shall always be made in 
duplicate, using properly calibrated glassware, and 
both determinations recorded. The average must be 
used in computing the amount of fat. The samples 
taken at any one milking shall not be thrown away 
untn satisfactory duplicate tests of the milking are 
obtained. 

8. Reading of the tests shall be made at a tem- 
perature of 130° to 140°. If the duplicate de- 
terminations vary more than .2 per cent, the test 
must be repeated. 

9. A composite sample for each cow correctly 
made and preserved shall be forwarded to the station 
immediately upon completion of a two-day or seven- 
day test : and in the case of tests for longer periods, 
at intervals not to exceed ten days. In case of two- 
day tests this composite shall contain 3 cc. of milk 



Official Testing 167 

for each pound of milk produced during the test, 
and in case of tests for a longer time 1 cc. for each 
pound of milk produced during the test. Suitable 
containers for such composite samples shall be fur- 
nished by the owners of the cow on test. 

10. In case all or part of the milk of any milking 
shall be accidentally lost, the average of the six near- 
est milkings at the same hour shall be interpolated. 
It must be stated that such data are estimated. This 
rule shall apply only in the case of tests seven days 
or more in length. 

11. The supervisor shall report to the person in 
charge of testiag in the State any obvious violations 
of the rules of the breed association on the part of 
owner or attendants. 



CHAPTER XI 

The Ayrshire Breed i 

THE County of Ayr, in which the Ayrshire breed 
of cattle originated, is situated in the south- 
west of Scotland, backed by mountains on the east 
and washed by the ocean on the west, having the 
form of a crescent and embracing the Firth of Clyde 
in its circle. The face of the country is hilly, and 
rises from the level of the sea some 2000 feet to the 
top of the mountains on the east. The soil is strong 
and somewhat heavy, being a clay and clay-loam, 
but thinner on the tops of the hills and mountains, 
the whole being originally covered with a dense 
growth of timber. The climate is moist, with a tem- 
perature ranging from about twenty-five to sixty- 
five degrees, with a mean temperature of about 
forty-seven degrees, regulated by its proximity to 
the sea, and with frequent rains, which are favorable 
to growth of grass, giving luxuriant pasturage, 
though sometimes the country is swept by fierce 
coast storms. 

The Ayrshire is probably the youngest of the 
thoroughbred dairy breeds, and though her origin is 
veiled in some obscurity there are many things that 

* Furnished by Mr. J. E. Watson, Secretary, Ayrshire Breeders' 
Association, Brandon, Vt. 

168 



The Ayrshire Breed 169 

confirm Ihe theory that the native wild cattle of the 
country are the foundation of the Ayrshire of mod- 
ern times. The original native wild cattle of the 
country were said to be white, with red ears and 
black noses, high white horns with black tips, with 
an animal now and then having more of the brown, 
black or red; they were very wild, and the bulls 
fierce, but when calves were taken young they grew 
to be quiet and tame. This theory seems the more 
reasonable when we consider how easUy the Ayr- 
shire color reverts to the white; then too there is 
frequently an Ayrshire that has a strong tendency 
to that wild, alert bearing that characterized the 
foundation stock. 

The first we hear of any effort being made to im- 
prove the native stock of the country was about the 
year 1700, and this was said to have been accom- 
plished by selection and better care. 

We read from Alton that about 1750 the Earl of 
Marchmont purchased from the Bishop of Durham, 
and carried to his seat in Berwickshire, several cows 
and a bull of the Teeswater or other Enghsh breed, 
of a brown and white color. He also writes that 
about 1770, bulls and cows of the Teeswater or 
Shorthorn breed were said to have been introduced 
by several proprietors, and it is from them and their 
crosses with the native stock that the present dairy 
breed has been formed. 

s In 1811, in "Survey of Ayrshire," Alton writes 
that the Ajnrshire dairy breed is in a great measure 
the native iudigenous breed of the County of Ayr, 
improved in their size, shapes and quahties, chiefly 



170 Feeding and Management of Dairy Cattle 

by judicious selection, cross coupling, feeding and 
treatment for a long series of time and with much 
judgment and attention. 

From about the beginning of the last century we 
find frequent mention of efforts for improvement in 
the shape of body, and especially in the shape of 
the udder. 

Ayrshires were very early brought into Canada by 
the Scotch settlers, also were brought over on ships 
from Glasgow to supply milk during the voyage, and 
were sold on arrival at Montreal or Quebec, and so 
popular were these cows that shipmasters were com- 
missioned to bring over one or more cows from Ayr- 
shire. More recently Ajo-shires have been imported 
into Canada in large numbers. The importation to 
the United States began about 1837, by the Massa- 
chusetts Society for Promotion of Agriculture bring- 
ing a few head into the state and scattering them 
among the farmers of Massachusetts. Other im- 
portations from Scotland followed at intervals into 
different parts of the United States, as the value of 
this breed for dairy purposes was made evident, and 
the demand greater than the home breeders could 
supply. 

The Ayrshire cow in general is a handsome, 
sprightly looking cow of medium size, weighing at 
maturity from about 1,000 pounds to 1,200, some- 
times going as high as 1,400 or 1,500, red an; diite 
in color, the relative proportions of red and white 
being greatly varied and readily yielding to the taste 
of the breeder, from his skill in selecting breeding 
animals. 



THe AyrsMre Breed 171 

There has of late seemed to be more inquiry for 
Ayrshires with white preponderating, but color is 
merely a matter of fancy and carries with it no ex- 
cellence of dairy quality. 

The Ayrshire has a small, bony head, large, full 
ieyes, dish face, broad muzzle, large mouth, upright 
horns, the size, whether slim or large, being a matter 
of local taste in breeding, long, slim neck, clean cut 
at throat, thin sloping shoulders, with the spine 
rising a little above the shoulder blades, back level 
to setting on of tail, except a rise at the pelvic arch, 
broad across the loin, barrel deep and large, with 
ribs well sprung to give abundant room for storing 
coarse fodder, and wide through the region of the 
heart and lungs. Hips wide apart, rump long, hind 
legs straight, thighs thin and in-curving, giving room 
for udder, legs short, bones small, joints firm, udder 
large and square, and on young cows it is nearly 
level with belly, wide, long and strongly hung teats, 
from two and a half to three and a half inches long, 
of good size, placed wide apart on the four corners of 
the udder, with udder level between the teats and 
not cut up, milk veins large and tortuous, entering 
the belly well forward towards the fore legs. Skin 
soft and mellow, covered with a thick growth of fine 
hair. 

While an Ayrshire cow should be shapely and 
handsome to look at as she stands or walks, she 
should when handled reveal much looseness of ver- 
tebra, flatness of rib, and width between the ribs, in- 
dicating large dairy capacity. The Ayrshire is a 
Jough, hardy cow, with a vigorous appetite, and not 



172 Feeding and Management of Dairy Cattle 

too particular what she eats. She is always hun- 
gry, eats greedily, and chews her cud rapidly. You 
can rarely see an Ayrshire cow when not either 
taking in food or chewing what she has already 
gathered. While at pasture she does not wander 
around looking for sweet patches of grass, but goes 
to work rapidly gathering what is most convenient, 
either of grass or browse, and when full lies down 
to chew her cud with no time wasted, and when 
going to and from pasture wiU chew her cud while 
walking, and often continues to chew when started 
into a run. 

The general appearance of an Ayrshire, as you 
look at her, is striking; she is alert and full of life 
and reserve energy. She is a healthy cow, rarely 
having ailments of body or udder, and you seldom 
see an Ayrshire cow but has four healthy quarters 
in her udder and gives a uniform quantity of milk 
from each. She is a very persistent milker, giving 
a uniform quantity well up towards calving, and 
is in many cases dried off only with difficulty. 

She is very intelligent, quick to learn and of a 
retentive memory, easily taught to take the same 
place in the stable and, if required to change, will 
in a few days readily take the new place. She is 
quiet and pleasant to milk, not easily disturbed, and 
will as a rule yield her milk as readily to one milker 
as to another, and does not seem disturbed by any 
amount of noise in the stable. 

As a dairy cow she is particularly adapted to the 
production of milk for the milkman and for table 
use, as her medium size, vigorous appetite and easy 




HOBSLAND PERFECT PIECE, 10665 Imp. 

Undefeated champion of Scotland and America. Owned 
by Strathglass Farm, Port Chester, N. Y. 




KILNFORD BELL. 3d; 30643, Imp. 

Winner of the Valentine $500 Silver Trophy as the best cow 

of any dairy breed. National Dairy Show, 1913. Owned 

by Adam Seitz, Waukesha, Wis. 



The AyrsMre Breed 173 

keeping qualities make her an economical producer, 
while her even, uniform production makes her a re- 
liable supply, and the richness of her milk in total 
solids places it above suspicion from city milk in- 
spectors. Her milk is particularly adapted to trans- 
portation, as it does not churn or sour easily. The 
milk and cream mix readily on pouring back and 
forth two or three times, and once so mixed, will 
remain mixed for a long time, so that a uniform 
quality is maintained until the last portion is sold 
or used. It has a good body, is rich looking and never 
looks blue. The milk itself being evenly balanced 
with casein and butter fat is a complete food, easily 
digested, nutritious, and is particularly adapted to 
children and invalids. Stomachs that are weak and 
unable to digest other milk find no trouble with 
Ayrshire cows' milk. 

Until recently in Scotland, Canada and the United 
States, the effort of breeders of Ayrshire cattle has 
been directed towards a uniformly high standard of 
dairy production from the breed as a whole, httle 
attention being paid to developing the individual 
superiority of the breed in her dairy yield. This 
quality of the Ayrshire, the result of the general 
breeding, was particularly noticeable at the Pan 
American Exhibition in the comparative dairy yield 
of the Ayrshire with that of other dairy breeds. That 
test showed the least margin of difference between 
the highest and lowest dairy yield in the Ayrshire of 
any of the breeds, showing a uniformly high class of 
cows, none phenomenally good and none particu- 
larly poor, but with remarkably uniform yields. 



174 Feeding and Management of Dairy Cattle 

In 1902 the Ayrshire Breeders' Association in- 
augurated the advanced registry testing, under the 
supervision of the Experiment Station in the State 
where the herd being tested was located. 

Later the Canadian Government established a sys- 
tem of testing Ayrshire cows for advanced registry, 
and the Scotch breeders followed with a society for 
keeping records of the dairy production of their cows. 

It is the belief of the Ayrshire Breeders' Associ- 
ation that while daily, weekly and monthly tests are 
interesting in a way, they are misleading as to the 
real value of a cow, and the desire of the Association 
is to produce and make public the real profit derived 
from the cow in her normal condition, doing her 
regular dairy work of a breediag and dairy cow. A 
cow must be kept the whole year at an expense, and 
whether or not she is a paying investment depends 
upon the receipts from her for the full time she is 
kept. She might be forced to a phenomenal yield 
for a week or a month, which if taken as the guide 
for the whole year would make her a very profitable 
cow, when, in reahty, the short time yields were no 
guide at all for the whole time, and no index as to 
the dairy profit received from the cow. 

The beginning of the advanced registry work was 
by the common dairyman, and no extra food and care 
was given beyond what any thrifty dairyman would 
find profitable in the management of his farm. 

The cows were milked twice daily and driven to 
pasture and kept in the ordinary manner of dairy- 
men in general. 

While this management was not conducive to large 



The Ayrshire Breed 175 

yields, it showed a dairy abihty that attracted at- 
tention, and indicated that skillful management and 
good care and feed might show the Ayrshire cow to 
be a profitable cow, and one worth looking after. 

Now and then a cow under this management 
would make an official record of some ten thousand 
pounds of milk and over, and some four hundred 
pounds of butter, which attracted the attention of 
men of wealth and they bought Ayrshire cows and 
placed them in the hands of skilled feeders, and 
from that time the progress of the Ayrshire cow has 
been steady and rapid. 

The first Ayrshire cow to make an official Ayr- 
shire World Champion record was Rena Myrtle in 
1901, a cow bred by C. M. Winslow, Brandon, Vt., 
and sold to the Vermont Experiment Station and 
tested by them as an experimental cow on different 
feeds, a short time on each, to find out which was 
the most profitable. 

Even with this method which was not conducive 
to the best results, she made an official record for a 
year of 12,172 lbs. of milk, 468 lbs. of butter fat, that 
is to say 3.84% fat content. 

The work of the Association in advanced registry 
testing has brought the Ayrshire cow before the 
public as nothtQg else would have done. 

In the early days it was known that she was a 
profitable cow for the common dairyman who had 
scanty food for his cows, and had to depend on them 
for his support, and to pay off the mortgage on his 
farm. He knew his Ayrshire would return a profit 
for the food consumed, and would do well on any 



176 Feeding and Management of Dairy Cattle 

kind of pasture, and thrive on any kind of fodder 
and she got the name of beiag the poor man's cow, 
and the dairy rustler, but after the advanced reg- 
istry work became better known and better under- 
stood, she attracted the attention of men of means 
who adopted measures to see what was in the Ayr- 
shire cow, and to develop her dairy ability, both as 
a producer in quantity and quality, and we began to 
hear of more and more wonderful records. 

There is nothing the Ayrshire Breeders have ever 
done that has brought such results as the advanced 
registry work. 

It has shown that the Ayrshire cow has not had 
the half told of her dairy ability, that when put to 
the test her strong constitution will carry her 
through a year's test with no injury either to her 
health or breeding ability. It has developed in her 
a wonderful ability to increase her powers of hand- 
ling food in large quantity and returning a corres- 
pondingly increased dairy yield. 

It has brought to light the cows that have made 
phenomenal yields, and has also shown what bulls 
have the prepotency in themselves to raise the dairy 
yield of their offspring. 

It has shown that the Ayrshire cow will pay the 
highest profit for food consumed, both when kept 
on scant allowance, and also when pushed to the 
full extent of her powers of assimilating food. 

She pays a profit wherever she is, and under what- 
ever conditions of care and management she may 
find herself. 



The Ajrrshire Breed 177 

THE FOLLOWING IS A LIST OF COWS THAT ARE BY OFFICIAL 
TEST THE CHAMPIONS OF THE BREED FOR EACH OF THE 
SEVERAL CLASSES 

Lbs. Lbs. % 
Class Milk Fat Fat 

Mature Garclaugh May Mischief 25329 894.91 3.53 

Owned by Penshurst Farm 
Mature Lily of WiUowmoor (Leader in fat production) 22596 955 .56 4 . 23 

Owned by J. W. Clise 
Senior 4-year.. August Lassie 17784 720.03 4.05 

Owned by L. A. Reymann Estate 
Junior 4-year .Agnes Wallace of Maple Grove 17657 821 .45 4.65 

Owned by M. G. Welch & Son 
Senior 3-year.. Jean Armour 3d 21938 859.65 3.92 

Owned by W. P. Schanck 
Junior 3-year .Ethel of South Farm 15056 589.20 3.91 

Owned by John Sherwin 
Senior 2-year . . Henderson's Dairy Gem 17974 738 . 32 4.11 

Owned by Henderson Ayrshire Farm 
Junior 2-year .Willowmoor Etta 3d 16621 666.06 4.10 

Owned by J. W. Cliee 



Advanced Registry 

History. — Advanced Registry testing by the dif- 
ferent dairy breeds has undoubtedly advanced the 
interests of pure-bred dairy cattle more than any 
other single factor. 

To accomplish this, Advanced Registry has at- 
tained the following results: 

It has brought the good cow out of the common 
herd and given to the public some actual knowledge 
of the real value of a good dairy cow. 

It has killed the scrub cow, be she registered or un- 
registered, with the thinking dairyman. It has put 
the dairy interests upon a sound business basis and 
interested capital. 

It has led men of culture and means to study the 
relation of good dairy cattle to the material growth 
of the country. 

It has led to the investment of large sums of 
money in pure-bred stock, equipment for their care, 
and in promoting the dairy interests in general. 



178 Feeding and Management of Dairy Cattle 

It has brought capital and labor together in the 
dairy business. 

It has demonstrated the dairy merits of the Ayr- 
shires. It has proven the breed capable of develop- 
ing the 25,000 pound milk cow and the 1100 pound 
butter cow. It has shown that the average pro- 
duction of both milk and butter-fat places her in 
the foremost rank as a profitable dairy cow, the 
average production of aU completed records being 
9503 lbs. of milk, 379.70 lbs. of fat, with an average 
test of 4% butter-fat. 

Advanced Registry as a Factor in the 
Development of the Breed 

As Advanced Registry is based upon the proven 
individual merit of the animal as measured, on the 
part of the cow, by her abihty in dairy production, 
and on the part of the bull by his potency in the pro- 
duction of creditable daughters, it is first aid to de- 
velopment within the breed. 

It enables the breeder to ascertain the true dairy 
ability of his cows to his own satisfaction and to that 
of his customers as well, thereby increasing finan- 
cially the value of his herd and their offspring. By 
a careful study of these records it enables the owner 
of common, grade or registered cows to select a bull 
with heredity such as is most likely, when mated to 
his cows, to increase the productive capacity of his 
herd. 

Advanced Registry testing tends to make a better 
and more careful feeder, to mcrease the productive 
capacity of his entire herd, and when properly done 



The Ayrshire Breed 179 

develops the cow's capacity, increases her value as a 
producer for succeeding lactations, and the produc- 
tive capacity of her offspring. 

Every good Advanced Registry record made raises 
the standard of the breed, increases its popularity 
and enhances the value of each individual within 
the breed. Advanced Registry testing is going to 
more firmly develop and fix those qualities in the 
Ayrshires which we believe are unsurpassed by any 
dairy breed — namely, best individuality, greatest 
uniformity, more attractive appearance, best lines, 
best shaped udders, and largest average production 
under normal conditions. 

Production with type should he the aim of every 
breeder. 

Rules for Advanced Registry 

Prelude 

For the purpose of encouraging a better system 
of keeping milk and butter records, and that we 
may obtain more rehable records of the dairy yield 
of Ayrshire cows, we hereby adopt the following 
rules and regulations for the establishment of a sys- 
tem of Advanced Registry for Ayrshire cattle: 

RULE I 

The Secretary of the Association shall have charge 
of the registry under the general supervision and 
direction of the Executive Committee, shall prepare 
and publish blank forms and circulars needed in 
carrying this system into effect, receive and attend 



180 Feeding and Management of Dairy Cattle 

to all applications for this registry, and have general 
oversight and direction of all official tests of all milk 
and butter productions for it, and perform such 
other duties as may be required to secure the effi- 
ciency and success of this system. He shall make a 
full report of his work in this branch at the annual 
meeting each year, and publish the entries when so 
ordered by the Executive Committee. 



RULE II 

APPLICATION FOR TESTS 

An application for a test will not be accepted from 
a person who is not a member of the Ayrshire 
Breeders' Association. Applications for intended 
tests should be made to the Secretary as long as 
possible before the desired time for beginning such 
tests in order to allow sufficient time to arrange with 
the Experiment Station of the State where the 
owner is located for supervision of the test. 

In making application for a test, the owner should 
give sufficient evidence of the capability of the cow 
to qualify to warrant making the test. 

A signed application for test, accompanied by the 
fee, as noted in Rule XI, must be filed with the 
Secretary of the Association within 30 days of the 
beginning of test. 

RULE III 

All tests shall be for a lactation period of not to 
exceed 365 consecutive days. 



The Ayrshire Breed 181 

RULE IV 

DETERMINATION OF AGE 

With the change in requirements in effect March 
1, 1918, the determination of age at the beginning of 
test shall be figured as a simple interest problem: 

1918—11-29 
1914— 5-15 



4 6 14 



Age: — 4 yrs. 6 mo. 14 days or reduced to years 
and days is 4 yrs. 197 days, making the animal a 
senior four year old. 



Requirements 

Milk: 

S 4 yr.— 8500 lbs. 

Fat: 
4 yrs.— 323.5 lbs. 
197 day— 19.7 lbs. 



Total... 3432 lbs. 

The minimum requirements to qualify for the 
Advanced Registry as established in Rule VII would 
then be computed as follows : The milk requirement 
of all senior four-year-olds is 8500 pounds. The fat 
requirement is 323.5 lbs. for a cow starting on test 
at just 4 years of age and .1 for each additional day, 
or 19.7 lbs. for 197 days, a total of 343.2 pounds 
fat. 



182 Feeding and Management of Dairy Cattle 
RULE V 

CLASSIFICATION OF ANIMALS 

Cows from two years to two years and six months 
old shall be in a class known as the junior two year 
old form. 

Cows from two years and six months (183 days) 
old to three years old shall be in a class known as 
the senior two-year-old form. 

Cows from three years to three years and six 
months old shall be in a class known as the junior 
three-year-old form. 

Cows from three years and six months (183 days) 
old to five years shall be in a class known as the 
senior three-year-old form. 

Cows from four years to four years and six months 
old shall be in a class known as the junior four year 
old form. 

Cows from four years and six months (183 days) 
old to five years shall be in a class known as the 
senior four-year-old form. 

Cows five years old and over shall be in a class 
known as the mature form. 

RULE VI 

ELIGIBILITY OF BULLS 

No bull shall be admitted to Advanced Registry 
unless he shall have been previously recorded in the 
Ayrshire Record. 

A bull may be admitted to Advanced Registry 



The Ayrshire Breed 183 

provided he has four daughters in the Advanced 
Registry from different dams. 

RULE VII 

ELIGIBILITY OF COWS 

Requirements in Separate Classes to qualify for 
the Advanced Registry. 

No cow shall be admitted to Advanced Registry 
unless she shall have been previously recorded in 
the Ayrshire record. If the record is conmienced the 
day the animal is two years old or previous to that 
day, she must produce within one year from that 
date 250.5 pounds of butter fat. For each day the 
animal is over two years old at the beginning of her 
year's record, the amount of butter fat she will be 
required to produce in the year will be established 
by adding .1 of a pound for each day to the 250.5 
pounds required when two years old. This ratio is 
applicable until the animal is five years old, when 
the required amount will have reached 360 pounds, 
which wiU be the amount required of all cows five 
years old or over. 

In addition to the above butter fat requirement, 
the animal shall produce the following amount of 
milk for the several classes: 

Junior 2 yr. old 6000 lbs. milk 

Senior 2 yr. old 6500 

Junior 3 yr. old 7000 

Senior 3 yr. old 7500 

Junior 4 yr. old 8000 

Senior 4 yr. old 8500 

Mature (5 yr. old and over) . 9000 



184 Feeding and Management of Dairy Cattle 
RULE VIII 

PERIOD FOR MAKING TESTS 

All tests shall be commenced as soon after calving 
as practicable, and shall not extend beyond 365 days 
from the commencement of the test, and in no case 
shall the test include the milk or butter fat from a 
second calving. 

A cow may be entitled to as many registrations as 
her several tests qualify her for, even if they do not 
exceed previous records ; also she may be entitled to 
a cumulative record of consecutive tests that qualify 
with an average of not more than fifteen months 
intervening between freshening. 

Roll of Honor 

300 Days' Production with a Living Calf Carried 180 
Days of Test 

For the purpose of establishing a higher standard 
of excellence within the Advanced Registry which 
shall combine production of offspring with that of 
milk and butter fat, there is hereby created an Ad- 
vanced Registry Roll of Honor. 

(a) Any cow to be eligible to the Roll of Honor 
must conform to all requirements for her class in 
Advanced Registry in a period of 300 days from and 
after the day of entry, instead of one year, and in 
addition she must produce a living calf which she 
has carried for at least 180 days during the period of 
her test. Records of service to be furnished on 
monthly milk report. 



The Ayrshire Breed 185 

(b) Application for the Roll of Honor shall be 
made on the regular forms as for the Advanced 
Registry. Providing the date of service takes place 
within 120 days from the date the test is begun, the 
cow may qualify upon produciag her minimum re- 
quirements for the Advanced Registry, and a living 
calf from service, as noted above, which she has 
carried for at least 180 days of her test period. Affi- 
davit must be furnished the Secretary of the Asso- 
ciation covering the exact date of birth of hving 
progeny in order to quahfy. 

(c) All females qualifying for the Roll of Honor 
shall be charged $1.00 in addition to the Advanced 
Registry charges, on receipt of which a RoU of 
Honor certificate will be issued. 

AMENDMENT 

GOVERNING ADVANCED REGISTRY AND ROLL OF HONOR 

These rules may be altered, amended or added to 
by a two-thirds vote of the members present at any 
regular meeting of the Association, notice of pro- 
posed amendment having been given in the call for 
said meeting. 

Ayeshibe Breeders' Association 
recording fees 

Females. The fees for recording all females under six months 
of age shall be $2.00; over six months and vmder two years, $4.00 
when owned by a member of the Association. To non-members 
double these fees wiU be charged. To members or non-members 
$10.00 for all females over two years of age. 

Males. The fee for males imder one year of age shall be $4.00 
when owned by a member of the Association, except in the case of 



186 Feeding and Management of Dairy Cattle 

a bull under six months of age, whose sire and dam, or dam and 
paternal grandam, or all four of whose grandparents are in the 
Advanced Registry, when the fee shall be $2.00. Double the rate 
to non-members. 

For all males over one year of age $10.00 to members and non- 
members. 

Miscellaneous. An ancestor may be recorded for $1.00 by a 
person not the breeder or owner, to complete a pedigree. The 
number given shall be the property of the Association, and no 
certificate shall be issued. If the breeder of this animal, or anyone 
who at any time has owned it, wishes to use this niunber, a certificate 
shall be furnished him on payment of the regular fee for recording 
such animal. 

Applications for registry not accompanied by the necessary fees 
shall be filed, and the applicant notified of the amount lacking, 
and if full fees have not been received at thirty days from the date 
of this notice, the papers and fees sent, if any, shall be returned 
to the sender. 

In any case, the age Umit shall be governed by the date upon 
which the fees for recording were mailed at the office of the sender 
as indicated by the Post Office stamp. 

The Registry Certificate and Transfer Fee must accompany the 
application for Transfer. Fee for Transfer shall be $1.00. Double 
this rate to non-member. When a transfer is not reported within 
three months of sale, the fee shall be doubled. 

All Certfficates of Registry and Transfer when ready for delivery 
shall be returned to the person sending them unless otherwise 
directed. In all cases the Certfficate of Registry should follow 
the animal through the various ownerships. 

An individual membership shall be continued after the death 
of a member in the settlement of his estate imtil the same shall 
be settled, and then the membership shall cease. In case of cor- 
porations, the corporation may continue as a member as long as it 
is interested in the Association, and shall be represented by such 
person as may be designated by the President and Secretary of 
the corporation. 

The surviving member of a firm may be the member of the 
Association. A firm shall have but one address. 

Registration of Name of Farm. A member of the Ayrshire 
Breeders' Association shall be allowed to register the name of his 
farm, or some distinctive name to be used as a prefix or affix to the 
name of his cattle in registering in the Ayrshire Record, which 



The Ayrshire Breed 187 

name shall belong to him exclusively, and for which a fee of five 
dollars shall be charged. 

In accepting names for registration of farms priority in use 
shall be allowed, and upon a request to use a name that has for 
a long time been used by a breeder, the Secretary shall consult 
the senior user, and allow him to continue to register imder that 
name upon payment of the fee, but if he does not care to do so, 
then another breeder may use that name. 

It was voted to instruct the Secretary to refuse to register animals 
under names that are misleading, either as to origin or relationship. 

Advanced Registry. No cow shall be admitted to Advanced 
Registry xmless she shall have been previously recorded in the 
Ayrshire Record. A fee of Three Dollars ($3.00) shall accompany 
the individual application for admission for Advanced Registry 
test within 30 days of beginning of test. On completion of test 
and qualifying for the Advanced Registry, a fee of Two Dollars 
($2.00) shall entitle the owner to an A. R. Certificate. On quaU- 
fying for the Roll of Honor an additional fee of One DoUar ($1.00) 
shall entitle the owner to a Roll of Honor Certificate. 

All the expense iacurred in making these tests shall be borne by 
the owner of the animal tested. Should check tests be deemed 
necessary, they shall be made at the expense of the Association. 
Owners of cows being tested shall pay all station bills for testing 
direct to the station, but upon notification of impaid bills the Asso- 
ciation shall suspend the delinquent from all benefits from the 
Association until full settlement shall be made. 

No bull may be admitted to Advanced Registry unless he shall 
have been previously recorded in the Ayrshire Record. A buU 
quahfying for the Advanced Registry may be recorded free of charge, 
with name and nxmiber, and name and address of breeder, but 
no Certificate shall be issued. 



CHAPTER XII 

The Stoey of the Guernsey^ 

THE GROUP to which the Island of Guernsey 
belongs, known as the Channel, or at one time 
the Alderney Isles, has had a most important place 
in the history of the civilization of the world. Sep- 
arated as they are from England and the continent 
by those bits of silvery sea, dangerous of approach, 
weU fortified, it is no wonder we find on these islands 
a sturdy and self-reliant race of people. Guernsey 
points with pride to Jersey that she was never con- 
quered, while Jersey has never forgiven her sister 
for being a few miles nearer the London market. It 
is to these two Islands that breeders of dairy cattle 
owe much for the foundation of the two breeds of 
cattle so well known as producers of dairy products 
of the highest quality. 

The Island of Guernsey is nine by thirteen miles, 
comprising 15,000 acres, on which there are 45,000 
people practically all dependent on the soil and agri- 
cultural work for a living. With the exception of 
Alderney, the Island of Guernsey hes in the most 
exposed position, just where the waters of the At- 
lantic Ocean and North Sea are vying with each 
other for supremacy. 

1 Furrushed by the America Guernsey CatUe Club. 
188 



The Story of the Guernsey 189 

Professor Low in writing of the Island cattle in 
general in the early part of the century, uses the 
term Alderney and speaks of them as "Orange, fawn 
and white, with a darker shade of head and neck, 
with a white switch." This describes essentially a 
Guernsey of the modern day. 

That the cattle of the Islands were much alike 
originally is not to be doubted. Unquestionably the 
divergence came when the Jersejonan, skilled and 
persistent in breeding, sought to give the English 
fancier a cow to grace the lawns of the English es- 
tate. He succeeded with rich reward. The Guern- 
sey man with his conservatism, had faith in the 
yellow and white cow. To him, his was the farmer's 
cow with golden skin and quiet temper. 

It is known that as early as 1789 measures were 
taken against importation of stock to the Islands. 
In 1819 more stringent laws were enacted, and im- 
portation of live cattle, except for slaughter, was 
prohibited. It was then that the Islanders isolated 
themselves from the cattle kingdom and began 
their zealous work of improvement. 

In 1818 Reuben Haines of Germantown, Pennsyl- 
vania, brought some Guernseys to the United States. 
So far as is known this is the earliest introduction of 
the breed to America and it is to be regretted that 
no records of this lot or its descendants were avail- 
able as foundation stock when the herd register was 
established. 

In 1833 the captain of a sailing vessel that called 
at the Island was so much impressed with the fine 
quality of the cattle, that he brought to the port of 



190 Feeding and Management of Dairy Cattle 

Boston three head, a bull and two heifers. These 
were sent to his brother on what is now known as 
Cow Island, Lake Winnipesaukee, New Hampshire. 
Through the carefully kept diary and records of an 
elderly gentleman we were able to trace this im- 
portation to the custom records, and there, owing to 
the great Boston fire in the '70's, the record was 
lost. 

In 1840 some of the older families around Phila- 
delphia had Guernseys in their private dairies, and 
in about 1865 the Fowlers of this city made an im- 
portation from the Island. 

In 1872 Mr. James M. Codman, of Brookline, 
Massachusetts, President Emeritus of The American 
Guernsey Cattle Club, went to the Channel Islands 
with the object of investigating the two leading 
breeds there. Especially admiring the color and 
character of the dairy products of Guernsey, he se- 
lected and imported a small herd. This lot and their 
products so attracted the members of the Massa- 
chusetts Society for Promoting Agriculture that Mr. 
Codman, one of their members, purchased another 
lot the following year, and these importations 
founded the herds of Messrs. Codman, Perkins, Bow- 
ditch, Lawrence and others. The descendants of 
these herds are still to be found on the estates of 
these gentlemen and the heirs into whose hands the 
care of the cattle has fallen are all zealous admirers 
of the breed and are actively promoting its welfare. 
Some Connecticut gentlemen who were impressed 
with the merits of these cows later sent a party to 
the Island to make a further selection. 



The Story of the Guernsey 191 

For many years these cattle were jealously 
guarded on private estates, where the owners did 
not wish to push their herds from a breeder's stand- 
point. They had ample opportunity for selling their 
surplus, and little attempt was made for public rec- 
ognition. 

The percentage of butter fat in milk has become 
the universal basis for computing the market value 
of milk. The average content of butter fat in 
Guernsey milk is 5 per cent. This figure is obtained 
from the average of over 7500 official years' records 
which have been completed. These records were 
made by cows of all ages, and the average production 
per cow is 8999.52 pounds of milk and 450.08 pounds 
of butter fat. Nine Guernsey cows have records 
averaging over 20,000 pounds of milk, and 1,000 
pounds of butter fat. 

This unusual ability of the Guernsey cow to pro- 
duce a large quantity of milk and butter fat is not 
limited to artificial short time periods. There are a 
great many instances on record in which cows have 
regularly produced in this manner. One quite out- 
standing instance is that of a cow that, in five lac- 
tation periods, produced an average of 11,440.9 
pounds of milk and 603.14 pounds of butter fat 
To go with this five years' work, she produced six 
calves, of which three were females. These three 
daughters have, up to the present time, completed 
eight official years records, all but two made before 
maturity, which average 11,327.2 pounds of milk and 
616.27 pounds of butter fat. 

While the Guernsey is pre-eminently a cream and 



192 Feeding and Management of Dairy Cattle 

butter breed, it has been found within the last few 
years that the color and flavor of her milk, combined 
with the large quantity which she produces, has 
placed her as a favorite for catering to the choicest 
trade in the sale of milk. 

The erroneous impression is carried by some dairy- 
men that the Guernsey produces only a small quan- 
tity of rich milk. As to her capabilities along this 
line we have but to point to our Advanced Register 
work and its results. The average production for 
the mature Guernsey as shown Joy over 2300 records 
is over 10,000 pounds of milk in one year. 

As to the possibilities that may be attained along 
this line we mention the year's production of Murne 
Cowan 19597 of 24,008 pounds and the wonderful 
production of the two-year-old heifer Nugget's Prim- 
rose 48835 of 15,436 pounds. 

The two qualities, color and flavor, have won for 
the breed not only popular approval of the most dis- 
criminating trade, but also have won many first 
pries in comparative breed tests. 

In considering the matter of color it is important 
to remember that while spring and summer, with 
their fresh green feed, give more color to the 
products of all the breeds, the Guernsey cow alone 
continues during the winter to produce rich yellow 
milk, and even at that time of year, Guernsey butter 
needs no artificial coloring to make it appeal to 
popular taste, and bring it up to market standards. 
Mr. Charles L. Hill, in his "History of the Guernsey 
Breed," speaks of the color of Guernsey milk as 
f oUows : 



The Story of the Guernsey 193 

"One of the points of superiority of the Guernsey 
cow that first attracted the American dairyman to 
her was the very yellow color of her milk and butter. 
Practically every early mention of her, whether on 
the Island or in this country, calls attention to this 
trait of the breed. But there is no reference what- 
ever as to why or how this characteristic became 
fixed. It must have been the result of generations 
of painstaking breeding on the part of all the early 
breeders of the Island, but nothing is left to show 
who first conceived the idea or how concerted action 
with this thought in view was obtained. I doubt 
if there is a characteristic of any other breed of live- 
stock so pronounced as this, of which so little is 
known of its history that might be of great value in 
the study of the subject of breeding. We must con- 
tent ourselves with the knowledge that the Guern- 
sey possesses this characteristic and that it is a very- 
much more valuable quality than even the breeders 
of Guernseys appreciate. 

"In the present day striving for large Advanced 
Register records and for individual beauty as well, 
color of product is too often lost sight of; and if 
any word of advice to breeders of today is worthy of 
consideration, it is urging them to carefully conserve 
and promote this distinctive characteristic of the 
Guernsey cow. 

"While the artificial coloring of butter is lawful 
in all of the states of the union and almost univer- 
sally practised, the artificial coloring of milk and 
cream for market purposes is forbidden by law in 
nearly all, if not all the states." 



194 Feeding and Management of Dairy Cattle 

The scale of points is an index of the prominent 
characteristics of a breed and of those lines of per- 
fection for which constructive breeders are striving. 
In the case of the Guernsey we have the first in- 
stance of a scale of points for any breed in which 
distinctive breed characteristics have been subordi- 
nated to points representing utility. Out of a pos- 
sible 100 points but two have been given to color 
markings and five points to size. More than one 
half of the entire scale has been devoted to charac- 
teristics recognized as typical of a good dairy cow. 
The rest of the scale, or about twenty points each, 
are given to two classes of characteristics: one class 
descriptive of proper udder formation and indicative 
of utility in producing large quantities of mUk ; the 
other as expressive of the natural ability of the 
Guernsey to color her products. 

The American Guernsey Cattle Club early recog- 
nized that the cow's ability to produce butter fat 
should form the basis of determining her value and 
that the butter-maker's ability to convert that fat 
into butter is independent of the cow's butter fat 
production. It also recognized that a cow might 
readily be conditioned and make a remarkable short 
time record that would in no wise indicate the true 
measure of utility of a dairy cow for the average 
dairyman. To him it was what a cow would do 
year in and year out. Accordingly, the first Ad- 
vanced Register for any breed of dairy cattle, based 
upon a year's production of butter fat, was estab- 
lished for the Guernsey breed. 

The great advance which the breed has experi- 



The Story of the Guernsey 195 

enced within the last few years is directly traceable 
to its wonderful production. The trend of both 
milk and fat production has been steadily upward 
month by month. 

To obtain satisfactory prices for pure bred stock 
today, official tests have come to be almost a neces- 
sity. There is no method by which the breeder can 
so quickly build up a reputation and demonstrate 
to the public the merits of his herd as by making 
official records. It not only enables the owner to 
breed intelligently, but the prospective purchaser in- 
sists on knowing about production and expects to 
pay for it. 

The Advanced Register leads to knowing, not 
guessing, which are the cows to keep and breed from. 
That the breed is being developed and improved by 
selection, based on Advanced Register work as a 
guide to breeding, is unquestionably true. In this 
connection and built up from Advanced Register 
records, our list of Great Sires and Dams has met 
with favor among those who wish to breed intelli- 
gently and for a definite purpose. 

The American Guernsey Cattle Club has adopted 
the following rules governing the eligibility of bulls 
and cows for the Advanced Register: 

Eligibility of bulls. — Every Guernsey Bull regis- 
tered in the Herd Registers of The American Guern- 
sey Cattle Club, The Royal Guernsey Agricultural 
Society (Alderney and Guernsey Branches), or The 
English Guernsey Cattle Society, and having two 
daughters in the Advanced Register of The Ameri- 
can Guernsey Cattle Club, will be entered auto- 



196 Feeding and Management of Dairy Cattle 

matically without fee, and published alphabetically 
in a list of Advanced Register bulls. 

A certificate suitable for framing will be issued 
for any bull in the list for $2.50. 

Eligibility of cows. — Every cow registered in the 
Herd Register of The American Guernsey Cattle 
Club may be admitted to the Advanced Register of 
Guernsey Cattle upon the completion of a semi- 
ofBcial yearly record made in accordance with the 
following requirements : 

If the record is commenced the day the animal is 
two years old, or previous to that day, she must 
produce within one year from that date, 250.5 
pounds of butter fat. For each day the animal is 
over two years old at the beginning of her year's 
record, the amount of butter fat she will be required 
to produce in the year will be established by adding 
.1 (one tenth) of a pound for each day, to the 250.5 
pounds required when two years old. This ratio is 
applicable until the animal is five years old, when 
the required amount will have reached 360 pounds, 
which will be the amount of butter fat required of 
all cows five years or over. 

Any period of 365 consecutive days or less in 
which a cow has made her requirements may be 
used for determining her record, regardless of any 
time lost on account of being dry during that period. 
The record of a cow may be discontinued at any time 
and if she has made her requirements a certificate 
of admission to the Advanced Register may be is- 
sued. If the owner desires, she may start a new 



The Story of the Guernsey 197 

record at once, but no overlapping or use of the same 
day's milking in two records will be allowed. 

Double letter classes. — A record of the number of 
days each cow carries a calf during her test is kept 
and pubhshed annually in the Index of Advanced 
Register cows. 

If in addition to making the requirements in her 
respective class a cow ^haU carry a calf or calves 265 
days of her test, the letters used to designate her 
class shall be doubled and would be: 

Class AA 5 years and over. 
Class BB 4J years, to 6 years. 
Class CC 4 " " ^ 
Class DD 3| « " 4 
Class EE 3 " " 3i 
Class FF 2§ « "3 
Class GG 2 " " 2^ 

Before the letters designating her class shall be 
doubled, the fact of her carrying a calf for the 265 
days shall be established by the registration or filing 
of birth report for any calf or calves carried during 
the test period, or by such additional proof as the 
Executive Committee may require. 

In the entry of a cow carrying a calf, her service 
date must be reported at the time of making appli- 
cation for entry into the Advanced Register, and all 
service dates during any test period must be entered 
on the monthly reports. 

To qualify in this class, an owner may extend the 
test of his cow beyond the end of the year until she 
has carried a calf for 265 days or more. In this case 
the Club shall deduct a corresponding number of 
days from the beginning of the test, 



198 Feeding and Management of Dairy Cattle 

On the following tables is given a summary of 
7943 Advanced Register records, corrected to March 
1, 1919. 

Summary of 7943 Advanced Register Records 



Age 



Records Lbs. Milk Lbs. B. F. Per cent 



Class A 


5 yrs. and over 


2316 


10,288.55 


509.85 


4.956 


Class B 


41 " 




480 


9750.22 


486.05 


4.984 


Class C 


4 " 




622 


9354. 13 


469.64 


5.020 


Class D 


3i " 




671 


9146.82 


461.43 


5.045 


Class E 


3 " 




793 


8471.01 


428.88 


5.057 


Class F 


2i " 




959 


8134. 24 


410.44 


5.046 


Class G 


2 " 




2102 


7850.43 


392.88 


5.004 


Av. for 




7943 


8999.52 


450. 08 


5.001 




Summary 


of 550 Double Letter Records 
















Per 




Age 




Records 


Lbs. Milk 


Lbs. B.F. Cent. 


Class AA 


5 yrs. and 


over 


146 


9447.63 


462.42 


4.894 


Class BB 


4.1 " 




44 


8937.32 


440.83 


4.932 


Class CG 


4 " 




68 


8454.36 


433.42 


5.126 


Class DD 


31 " 




47 


8089.89 


414. 69 


5.125 


Class EE 


3 " 




62 


7731.02 


390.98 


5.057 


Class FF 


21 " 




736 


737.24 


376.91 


5.116 


Class GG 


2 " 




118 


6856.36 


350. 18 


5.107 



Av. for 



558 8161.11 410.39 5.028 



Great as has been the growth of the Guernsey in 
popular favor, and prosperous as have been her in- 
terests, there is a sense of pride and satisfaction to 
those who have been associated with the breed that 
the ground she has gained has been won by her own 
honest efforts as a dairy cow. She has led by measur- 
ing her efforts by the critical test of a dairy cow, 
what she can do in the year race, not what the 
butter-maker might do with her products in short 
time trials. In other words the Guernsey stands 



The Story of the Gruernsey 199 

for records based on butter fat production for ex- 
tended periods of time. 

The Guernsey is perfectly willing to rest her 
laurels on her ability as an economical producer of 
the highest grade of dairy products. It is fortunate 
that her friends have ever pinned their faith to the 
idea that to be a good Guernsey is to be a good dairy 
cow measured by productive capacity. One of the 
greatest admirers of the breed aptly indicated that 
we should look for our Guernseys to show that ca- 
pacity for work and that ruggedness of constitution 
and vigor which we expect in a profitable dairy cow. 
The true type Guernsey should be sufl&ciently sym- 
metrical to please in the show-ring. Embodying with 
this the prevailing characteristics of color which 
shall give a more definite breed type we should not 
forget that distinctive feature — the yellow hide — 
which has been handed down from the founders of 
the breed, the Guernsey Islanders. It is to this 
show of size and capacity and the distinguishing 
yellow richness of the products that the breed credits 
its growth in popular favor. It is these qualities 
that were developed and fixed in her upon the Island 
of Guernsey. It is to these qualities that the Guern- 
sey owes her introduction into this country. With 
this ideal before them, the future of the Guernsey 
will be what the breeders make her by careful se- 
lection, mating, feeding and developing, so that she 
may be an animal of great dairy capacity capable of 
economically producing a large quantity of the best 
colored and flavored products. 

The Guernsey breed is just on the dawn of her 



200 Feeding and Management of Dairy Cattle 

history making. Her performance has already put 
her in a position where she is recognized as well to 
the front, as one of the four leading dairy breeds. 
She offers the greatest opportunity of any breed for 
constructive breeding, since it has already been 
shown by the Advanced Register work that the good 
ones are not confined to any one or even a dozen 
lines. A perfection of form or production has not 
even been distantly approached. 

Records of yearly performance are known for a 
far greater percentage of Guernsey cows than for 
cows of any other breed ; therefore one can start con- 
structive Guernsey breeding with greater initial 
knowledge on which to base his breeding plans than 
is possible with any other breed. 

For the man who wishes to procure the highest 
quality of dairy products with greatest profits and 
at the same time render a real service to humanity in 
providing more of nature's best food, the Guernsey 
breed offers a wonderful opportunity. 

Scale of Points fob Guernset Cattud 

Adopted in Mat, 1918 

By the American Guernsey Cattle Club 

In publishing this score-card we reaHze that it is now conceded 
that the best way to judge of the productive capacity of a cow is 
to test her. 

Nevertheless, we think some external characteristics indicate 
dairy capacity; therefore, we try to combine the recognition of 
these characteristics in this scale of points with those that de- 
termine symmetry and uniformity. 

We urge the adoption of this scale of points by judges in an 
effort to make the Guernsey breed more symmetrical and imiform 
and still not impair its usefulness. 



The Story of the Guernsey 



201 



COLOR 

We recognize that the Guernsey varies in color from the very 
lightest shade of fawn through the darker fawns, even to some 
black, but the most desirable color is a medium shade of fawn 
broken with white, buff nose, light fillet. 

COLOR OF PRODUCT 

One of the important distinguishing features of the breed is the 
yellow color of the miUc and its products, indicated by the presence 
of a yellow color in the pigment of the skin. This is very pronoimced 
and held by this breed to the greatest extent imder all conditions 
of stabling and feed. Every effort should be made to maintain 
this characteristic. It is recognized that this color is accompanied 
by a superior flavor in the milk and its products. 



Scale op Points fok Bulls 

Anatomical Structure Indicating Dairy Conformation 
Constitution and Symmetry 

Head: Clean cut, lean face, wide mouth and 
muzzle, wide open nostrils, and full 
bright masculine eye. Broad be- 
tween the eyes and dishing 8 

Horns: Small at base, medium length, not 

too spreading 1 

Neck: Long mascuUne neck with strong crest 

and clean throat 4 

Withers: Chine rising above shoulder blades, 
that are moderately thick and not 
coarse 3 

Back: Straight from withers to hips 8 

Hips: Wide apart, not too prominent 2 

Rump: Long, continuing with level of the 
back, also level between hip bones 
and pin bones 6 

Thurls: Wide apart and high 2 

Chest: Wide, and deep at heart, least depres- 
sion possible back of shoulders 6 

Body: Deep and long, with well-spnmg 
ribs which are wide apart. Thin 
arching flank 10 , 



202 Feeding and Management of Dairy Cattle 



Thighs: Thin, in-curving seen from side, and 

wide apart from rear 2 

Legs: Comparatively short, clean, wide 

apart and nearly straight when viewed 
from behind, squarely set imder body 2 
Hide: Loose and pliable, and not thick, 

with oily feeling 5 

Tail: Neat and firm setting on, long, good 

switch 1 

Rtjdimen- Teats wide apart and squarely placed. 3 

TAKY Teats: Long, crooked, branching and prom- 5 

Milk. Veins: inent, with large, deep weUs 

Lidicated by the depth of yellow, 

Secretions inclining toward orange, of the pig- 

Indicating ment secretion of the skin on the body 

Color op generally and especially discernible 

Product: in the ear, at the end of bone of tail, 

aroxmd the eye, on the scrotum, and 

inside of thighs, and at base of horn. 

Hoofs and horns amber colored 20 



Color 

Markings: 
Size: 



A shade of fawn with white markings 
Mature bulls about 1600 lbs 



5 

7 

100 



Scale of Points for Cows 
Anatomical Structure Indicating Dairy Conformation 



Head: 



Horns: 

Neck: 
Withers: 



Back: 



Constitution and Symmetry 
Clean cut, lean face, wide mouth and 
muzzle with open nostrils, full bright 
eye with gentle expression. Forehead 
long, broad between the eyes and 

dishing 6 

Small at base, medium length, not 

too spreading 1 

Long and thin : clean throat 2 

Chine rising above shoulder blades 
that are moderately thick and not 

coarse 3 

Straight from withers to hips 8 



The Story of the Guernsey 



203 



Hips: 

Rump: 



Thurls: 

Chest: 



Body: 

Thighs: 
Legs: 

Hide: 
Tail: 
Udder: 



Milk Veins: 

Secretions 
Indicating 
Color of 
Product: 



Color 

Markings: 

Size: 



Wide apart, not too prominent 2 

Long, continuing with level of the 
back, also level between the hip bones 

and pin bones 5 

Wide apart and high 2 

Wide, and deep at heart, with least 
depression possible back of the 

shoulders 4 

Deep and long, with well-sprung 
ribs which are wide apart. Broad 

loin. Thin archirig flank 10 

Thin, incurving seen from side, and 

wide apart from rear 2 

Comparatively short, clean, wide 
apart and nearly straight when 
viewed from behind, squarely set 

imder body 2 

Loose and pliable, and not thick, 

with oily feeling 3 

Neat and firm setting on, long, good 

switch 1 

Veins prominent 2 

Attachment to body long and wide ... 2 

Extending well forward 5 

Level and well up behind 4 

Teats of good even size, well apart 

and squarely placed 5 

Long, crooked, branching and prom- 
inent, with large deep wells 4 J 

Indicated by the depth of yellow, 
inclining toward orange of the pig- 
ment secretion in the skin, on the 
body generally, and especially dis- 
cernible in the ear, at the end of bone 
of tail, around the eye, on the udder 
and teats and at the base of horns. 

Hoofs and horns amber colored 20 

A shade of fawn with white markings. 2 
Mature cows about 1100 lbs. in milk- 
ing condition 5 



100 



204 Feeding and Management of Dairy Cattle 

Note: Further information regarding the GuerU' 
sey Breed may he secured from The American 
Guernsey Cattle Club, Peterborough, New Hamp- 
shire. 



CHAPTER XIII 

Holstein-Friesian Cattle 

"Origin and Development. — The strongly marked 
black and white cattle of North Holland and Fries- 
land constitute one of the very oldest and most 
notable of the dairy breeds. The historians of this 
race claim that it can be traced back for two thou- 
sand years, during which the breed continuously oc- 
cupied the territory named and was always famous 
for dairy purposes. Tradition has it that two an- 
cient tribes located upon the shores of the North 
Sea before the beginning of the christian era; one 
possessed a race of cattle pure white and the other 
a kind all black. Both the men and the cattle then 
became amalgamated, forming the people and herds 
which for centuries have occupied that region. Hol- 
land has been noted for dairy products for at least 
a thousand years, and the great bicolored beasts up- 
on which this reputation has been gained have been 
slowly but surely developing their present form of 
dairy excellence. 

These cattle have been known by several different 
names, in both Europe and America. "Holland 
Cattle," "North Hollanders," "Dutch Cattle," "Hol- 
stems," "Dutch Friesians," "Netherland Cattle," and 
"Holstein-Friesians," are all the same. There was 

205 



206 Feeding and Management of Dairy Cattle 

sharp contention in this country before the last 
name was agreed upon and generally accepted. It 
seems unfortunate that the simple and sufficiently 
descriptive and accurate name of "Dutch cattle" was 
not adopted. 

"The large frame, strong bone, abundance of flesh, 
silken coat, extreme docility, and enormous mUk 
yield of the Holstein-Friesians result from the rich 
and luxuriant herbage of the very fertile and moist 
reclaimed lands upon which the breed has been per- 
fected, the uncommonly good care received from 
their owners and the close association of people and 
cattle. The Roman dominion brought improvements 
in draining and diking, in methods of cultivation and 
of cattle breeding, but no mixture of blood occurred 
with the inhabitants or in their herds. The preser- 
vation of the Friesian people and their continued 
adhesion to cattle breeding for more than two thou- 
sand years is one of the marvels of history. Always 
few in number, and though the conflicts of war and 
commerce have raged over and around them, they 
have remained in or near their original home, con- 
tinuously following their original pursuits. Their 
farmhouses are fashioned after the same general 
model ; the one immense roof covers everything that 
needs protection. Here the cattle find shelter duriag 
the long and rigorous winter months. Here they are 
fed and groomed and watched for months without 
being turned from the door. Here the family is also 
sheltered, sometimes with only a single partition be- 
tween the cattle stalls and the kitchen and living 
room. Everythmg is kept with a degree of neatness 



Holstein-Friesian Cattle 207 

marvelous to those not accustomed to such system. 
The cattle become the pets of the household. At the 
opening of spring or when grass is sufficiently grown 
they are taken to the fields and cared for in the most 
quiet manner. Canvas covers protect their bodies 
from sun and storm and insects. The grasses upon 
which they feed are rich and luxurious, and the ani- 
mals have to move about very little to gather suffi- 
cient food. On the first appearance of winter they 
are returned to the stable and the simple round of 
the year is completed. This round is repeated until 
the cattle are 6 or 7 years of age, when they are usu- 
ally considered as past the period of dairy profit and 
are sent to the shambles. The object is always to 
produce as much milk and beef as possible from the 
same animal. With this two-fold object in view, 
selection, breeding and feeding have been continued 
for ages." (Houghton) 

This condensed description of the origin, develop- 
ment and home treatment of this breed of cattle 
goes far toward explaining the characteristics of the 
breed as seen in this country. 

The early Dutch settlers in America undoubt- 
edly brought their favorite cattle with them during 
the seventeenth century, and there are definite 
records of three or four importations prior to 1850, 
but the credit of first introducing this breed to 
America and maintaining its purity here is due to 
Winthrop W. Chenery, of Massachusetts. He made 
three importations between 1857 and 1862. The 
Messrs. Gerrit S. and Dudley Miller, of New York, 
followed in 1867, and soon thereafter numerous 



208 Feeding and Management of Dairy Cattle 

others brought animals of this breed in considerable 
numbers to the United States. They have increased 
rapidly by importations and breeding, and are now 
to be found in nearly all parts of this country. 

Characteristics. — The striking features in the ap- 
pearance of this breed are the color markings of 
black and white and the large size of the animals of 
both sexes. The shining jet black contrasts vividly 
with the pure white, the fine, silky hair growing 
upon a soft and mellow skin of medium thickness. 
In some animals the black predominates, and the 
white in others. Black has been rather preferred 
among American breeders, to the almost entire ex- 
clusion of white in some cases, yet a very few noted 
animals have been mainly white. The average ani- 
mal carries rather more black than white, and the 
distribution and outlines of the markings are ex- 
tremely irregular. The black and white are never 
mixed, the outlines of demarkation being usually 
sharply drawn. In Europe there are still some red 
cattle of this breed, and occasionally a pure-bred 
calf is dropped in this country with bright red in- 
stead of black, showing the influence of some remote 
ancestor, but none are admitted to the American 
herd book except those black and white. In size the 
Holsteins are the largest of all the dairy breeds. The 
big, bony frames are usually filled out, and the chest, 
abdomen, and pelvic region are fully developed. It 
is difficult to prevent the males from becoming too 
fleshy for breeding animals, and the females, when 
not in milk, take on flesh rapidly and soon become 
full in form. The cows range in weight from 1,000 



Holstein-Friesian Cattle 209 

to 1,500 pounds, most of them being between 1,100 
and 1,400, with an average of about 1,250 pounds. 
The bulls at maturity are very large and heavy, 
often above 2,500 pounds in weight. The head is 
long, rather narrow and bony, with bright yet quiet 
eyes and large mouth and nostrils. The horns are 
small and fine, often incurving, and frequently white 
with black tips. The ears are large, thin, and quick 
in movement. The neck is long, slender, and tapered 
in the cows, its upper line often quite concave. The 
back line is usually level, particularly with the 
males, and the hips broad and prominent, some have 
well rounded buttocks, but a drooping rump is not 
uncommon. The legs appear small for the weight 
carried and are quite long, the tail is long and fine, 
and a white brush is required. The udder is often 
of extraordinary size, filling the space between legs 
set well apart, extending high behind and fairly well 
forward, with teats of large size and weU placed. 
The teats are sometimes cone shaped and uncom- 
fortably large and puffy where attached to the udder. 
The milk veins are usually prominent and sometimes 
remarkably developed. There is a more marked in- 
clination toward the beef form among the buUs than 
among the cows; the latter are generally of the true 
dairy type. 

"In temperament these animals are quiet and do- 
cile, bulls as well as cows, and the bulls exception- 
ally so. They have great constitutional vigor. The 
calves are large at birth, almost always strong and 
thrifty, and they grow fast and fatten easily. They 
mature early, heifers reaching their full weight at 



210 Feeding and Management of Dairy Cattle 

two and a half years, and showing no growth after 
four or five years except the addition of flesh and fat. 
Animals of both sexes can be readily turned into 
very good beasts for slaughter at almost any age, but 
they lack depth in the loin and ribs and have not 
the finish and quahty of the noted beef breeds. 
These animals are very large feeders and at the same 
time dainty about their eating. To do their best 
they must have an abundance of rich food without 
the necessity of much exertion to get it." From 
U. S. Dept. of Agriculture, Farmers' Bulletin No. 
106. 

"Milk and fat records. — The champion cows for 
yearly production in the seven different divisions 
are as follows: 

Full-aged Class Milk Fat 

(Pounds) (Pounds) 

Duchess Skylark Ormsby 27,761 . 7 1,205. 09 

Senior four-year-old class 
Keystone Beauty Plum Johanna 25,787.5 1,035.77 

Junior four-year-old class . 
Queen Piebe Mercedes 30,230. 2 1,111. 55 

Senior three-year-old class 
Duchess Hengerveld Korndyke 22,897. 903. 38 

Junior three-year-old class 
Finderne Holingen Fayne 24,612. 8 1,116. 05 

Senior two-year-old class 
K. P. Manor Kate 22,106.4 818.73 

Junior two-year-old clas? 
Finderne Mutual Fayne 22,150. 4 960. 51 

Advanced Registry Rules 

"Requirements for entry of cows on short time 
official tests. — If a cow calve on the day she is two 
years of age or previous to that day, she must pro- 



Holstein-Friesian Cattle 211 

duce 7.2 pounds fat in seven consecutive days; and 
for every day that she may exceed two years of age 
at the time of calving, up to the time she is five 
years of age, the requirement is increased by .00439 
of a pound fat. This brings the increased require- 
ment to 1.6 pounds fat per year. The requirement 
for a cow calving at just three years of age is ac- 
cordingly 8.8 pounds fat in seven consecutive days; 
at just four years of age, 10.4 pounds fat; and at 
just five years of age, 12 pounds of fat. After a 
cow reaches five years, there is no further increase in 
the requirement, which remains at 12 pounds fat. 

"Requirement for entry of cows in long time semi- 
official test. — If a cow calve on the day she is two 
years of age or previous to that day she must, for the 
ten months record, produce not less than 220.5 
pounds fat in not to exceed 305 consecutive days, 
while for a yearly record she must produce within 
a period exceeding 305 days and not exceeding 365 
days not less than 250.5 pounds fat. For every day 
that a cow may exceed two years of age at the time 
of calving, up to the day she is five years of age, the 
requirement in butter fat is increased by a tenth of 
a pound of fat daily for each day's increase in age. 
This brings the increased requirement to 36.5 pounds 
fat per year; the requirement for a cow calving at 
just three years of age being 257 pounds fat in not 
exceeding ten months, and 287 pounds fat in not 
exceeding one year; at just four years of age 293.5 
pounds fat in not exceeding ten months, and 323.5 
pounds fat in not exceeding one year; and at just 
five years of age 330 pounds fat in not exceeding 



212 Feeding and Management of Dairy Cattle 

ten months, and 360 pounds fat in not exceeding 
one year. After a cow reaches the age of five years 
there is no increase in the requirement, which re- 
mains 330 pounds fat for a test not exceeding 10 
months and 360 fat for a test not exceeding one year. 

"Requirements for entry of bulls. — Only bulls 
having not less than four daughters either A. R. 0., 
A. R. S. 0., or a combination of the two, that have 
been admitted to advanced registration are eligible 
to entry in the Holstein Friesian Advanced register ; 
and the Superintendent will, without any special ap- 
plication having been made, make entry of all bulls 
as soon as they have the required number of 
daughters. An A. R. 0. daughter is one that has 
been entered in the Advanced Register on an official 
test. An A. R. S. 0. daughter is one that has been 
admitted on a semi-official test without a not less 
than 7-day official test. 

"Application jor permit. — No person or persons 
shall have the record of any cow entered in the Hol- 
stein-Friesian Advanced register, unless previous ap- 
plication shall have been made by the owner, or 
person in charge, to be superintendent of Advanced 
Registry for permission to test, and a permit shall 
have been issued by the Superintendent. 

"Registration. — In the Herd Book there shall be 
registered only such animals as are determined under 
the rules and regulations of this corporation to be 
'pure-bred' Holstein-Friesian. 

"Pure-bred Holstein Friesian shall be held to 
mean and refer to only those large, improved black 
and white cattle already registered in the Holstein, 




O 

CQ 

o 
p 



Holstein-Friesian Cattle 



213 



Dutch Friesian, Holstein Friesian, or the Western 
Holstein-Friesian Herd Books, and such as are de- 
scended from them in direct line, both as to sire and 
dam; and such imported animals, or other descend- 
ants, as are registered in the Netherlands, or Frie- 
sian, or North Holland Herd Book. 

"Colors that bar registry. — (1) Solid black; (2) 
solid white; (3) black switch; (4) solid black with 
white on belly only; (5) black on legs, beginning on 
feet and extending to knees and hocks; (6) black on 
legs, beginning at feet and extending to knees, with 
white interspersed; (7) gray or mixed black and 
white generally prevailing; (8) patches of other 
colors than black or white, red, brown, dun, etc.; 
(9) red and white." Furnished by the Holstein- 
Friesian Association of America, Brattleboro, Ver- 
mont, 



Score Card for Holstein-Friesian Cow 

Name Reg. No 

Dropped Weight 

The interlines in smaller tjrpe relate entirely to the method of application 
agreed ui)on by the Inspectors, in order to secure uniforndty of work. The abbre- 
viations are as follows : vs, very slight; 8, slight; m, marked; vm, very marked , e, 
extreme. 



Parts 


Description 


Pos- 
sible 
Score 


Dis- 
credits 


Head 


Decidedly feminine in appearance; fine 
in contour 


2 
2 




Forehead.. . , 


Discredit, vs J, s i, m i, vm }, e 1. 
Broad between the eyes; dishing 

Discredit, vs |, s }, m i, vm f, e 1. 





214 Feeding and Management of Dairy Cattle 

Score Cakd for Holstein-Friesian Cow 
(Continued) 



Porta 



Face . . . 

Muzzle 
Ears . . . 

Eyes. .. 
Horns . 

Neck . . 



Shoulders 



Chest 



Of medium size; of fine texture; the hair 

plentiful and soft; the secretions 

oUy and abundant 

Discredit, m |, e J. 



Description 



Of medium length; clean and trim, 
especially imder the eyes; showing 
facial veins; the bridge of the nose 
straight 

Discredit, a |, m J, e § 



Broad, with strong lips , 

Discredit, s J, m J, e J. 



Large; fuU; mild; bright. 

Discredit, s J, m J, e J. 



Small; tapering finely towards fhe tips; 
set moderately narrow at base; oval; 
inclining forward; well bent inward; 
of fine texture; in appearance waxy . 

Discredit, ra i, e i. 

Long; fine and clean at juncture with 

the head; free from dewlap; evenly 

and smoothly joined to shoulders.. . . 
Discredit, vs |, s i, m i, vm f, e 1. 

SUghtly lower than the hips; fine and 
even over tops; moderately broad 
and full at sides 

Discredit, vs J, s i, m §, vm }, e 1. 



Of moderate depth and lowness; smooth 
and moderately full ia the brisket; 
f uU in the f oreflanks (or through at the 
heart) 

Discredit, vs i, s J, m 1, vm IJ, e 2. 



Pos- 
sible 
Score 



Dis- 
credits 



Holstein-Friesian Cattle 



215 



Score Caed for Holstein-Friesian Cow 
(Continued) 



Parts 



Crops.. 
Chine . , 

Barrel 



Loin iand Hips 



Rump 

Thtjrl 

Quarters . . . . 

Flanks 



■Description 



Moderately full 

Discredit, vs i, s i, m }, vm IJ, e 2. 

Straight; strong; broadly developed, 

with open vertebrae 

Discredit, vs J, s i, m i, vm |, e 1. 

Long; of wedge shape; well rounded; 

with a large abdomen, trimly held up. 

(In judging the last item age must be 

considered.) 

Discredit, vs |, s J, m i, vm J, e 1. 

Broad; level ornearly level between the 
hook-bones; level and strong later- 
ally; spreading from chine broadly 
and nearly level; hook-bones fairly 

prominent 

Discredit, vs J, s J, m J, vm f, e 1. 

Long; high; broad with roomy pelvis; 

nearly level laterally; comparatively 

full above the thurl; carried out 

to dropping of tail 

Discredit, vs i, s i, m J, vm f , e 1. 

High; broad 

Discredit, vs, J s |, m 1, vm 1 J, e 2. 

Deep; straight behind; twist filled with 

development of udder; wide and 

moderately full at the sides 

Discredit, vs |, s j, m i, vm f, e 1. 

Deep; comparatively full 

Discredit, vs |, s J, m i, vm f, e 1. 



Pos- 
sible 
Score 



Dis- 
credits 



216 Feeding and Management of Dairy Cattle 

Score Cakd for Holstein-Freesian Gow 
(Continued) 



Ports 



Legs. 



Tail. 



Hair and 
Eandunq. 



Mammary 
Veins 



Udder. 



Description 



Comparatively short; clean and nearly 

straight; wide apart; firmly and 

squarely set xmder the body; feet of 

medium size, round, solid and deep. . 
Discredit, vs i, s i, m i, vm f, e 1. 

Large at base, the setting well back; 
tapering finely to switch; the end of 
the bone reaching to hocks or below; 

the switch full 

Discredit, s i, m }, e }. 



Hair healthful in appearance; fine, soft 
and furry; the skin of medium thick- 
ness and loose; mellow under the 
hand; the secretions oily, abundant 

and of a rich brown or yellow color 
Discredit, vs i, s J, m 1, vm IJ, e 2. 



Very large; very crooked (age mxist be 
taken into consideration in judging 
of size and crookedness); entering 
very large or niunerous orifices; 
double extension; with special de- 
velopments, such 'as branches, con- 
nections, etc 

Discredit, vs i, s }, m 1, vm 1§, e 2. 



Very capacious; very flexible; quarters 
even; nearly filling the space in the 
rear below the twist; extending well 
forward in the front; broad and 
well held up 

Discredit, vs }, 8 i, m 1, vm li, e 2. 



Pos- 
sible 
Score 



10 



12 



Dis- 
credits 



Holstein-Friesian Cattle 



217 



Score Card for Holstein-Friesian Cow 
(Continued) 



Parts 



Teats. 



Escutcheon . 



Description 



Well formed; wide apart; plumb and 

of convenient size 

Discredit, vs J, s }, m 1, vm li, e 2. 

Largest; finest 

Discredit, vs i, s 1, m 2, vm 3, e 4. 



Perfection 

Total discredit. 
Net score 



Pos- 
sible 
Score 



100 



Dis- 
credits 



UDGE 



Score Card for Holstein-Friesian Bull 



Name Reg No 

Dropped Weight 

The interlines in smaller type relate entirely to the method of application 
agreed upon by the Inspectors, in order to secure uniformity of work. The abbre- 
viations are as follows: vs, very slight; s, slight; m, marked; vm, very marked; 
e, extreme. 



Parts 



Head 

Forehead . . . . 
Face 



Description 



Showing full vigor; elegant in contour . 

Discredit, vs i, s i, m J, vm i, e 1. 



Broad between the eyes; dishing. 
Discredit, vs i, s i, m J, vm i, e 1. 



Of medium length; clean and trim, 

especially under the eyes; the bridge 

of the nose straight 

Discredit, s 1, m i, e i. 



Pos- 
sible 
Score 



Dis- 
credits 



218 Peeding and Management of Dairy Cattle 

ScoKB Card for Holstein-Friesian Bull 
(Continued) 



Parts 



Muzzle 
Ears.. . 

Eyes... 
Horns. 



Neck. 



Shoulders . 



Chest. 



Crops . 



Description 



Broad, with strong lips 
Discredit, s f, m i, e J. 



Of medium size; of fine texture; the 
hair plentiful and soft; the secretions 

oily and abundant 

Discredit, m J, e i. 



Large; full; mild; bright. 

Discredit, s J, m J, e §. 



Short; of medium size at base; gradu- 
ally diminishing towards tips; oval; 
inclining forward; moderately curved 
inward; of fine texture; in appear 
ance waxy 

Discredit, m |, e J. 

Long; finely crested (if the animal is 
mature); fine and clean at juncture 
with the head; nearly free from dew 
lap; strongly and smoothly joined 

to shoulders 

Discredit, vs i, s j, m §, vm f , e 1. 



Of medium height; of medium thick- 
ness, and smoothly roimded at tops; 
broad and full at sides; smooth over 

front 

Discredit, vs J, s i, m J, vm J, e 1. 

Deep and low; well filled and smooth 

in the brisket; broad between the 

forearm; full in the foreflanks (or 

through at the heart) 

Discredit, vs i, a i, m 1, vm 1^, e 2. 

Comparatively fuU; nearly level with 
the shoulders 



the shoulders 

Discredit, vs J, a J, m 1, vm li, e 2. 



Pos- 
sible 
Score 



Dis- 
credits 



Holstein-Eriesian Cattle 



219 



Score Card for Holstein-Friesian Bull 
(Continued) 



Parts 



Description 



Pos- 
sible 
Score 



Dis- 
credits 



Chine. 



Barrel. 



Loin and Hips 



Rump 

Thurl 

Quarters. . 

Flanks 

Legs 



Strong; straight; broadly developed, 
with open vertebrae 

Discredit, vs |, s J, m J, vm f, e 1. 

Long; well rounded; with large ab- 
domen, strongly and trimly held up. 

Discredit, vs |, s i, m J, vm 5, e 1. 

Broad; level or nearly level between 
hook-bones; level and strong later 
aUy; spreading from the chine 
broadly and nearly level; the hook- 
bones fairly prominent , 

Discredit, vs J, s i, m 1, vm I3, e 2. 

Long; broad; lugh; nearly level later 
ally; coixiparatively full above the 
thurl; carried out straight to drop- 
ping of tail 

Discredit, vs |, s J, m |, vm f, e 1. 



High; broad 

Discredit, vs i, s 1, m 1, vm 1§, e 2. 

Deep; broad; straight behind; wide 

and fuU at sides; open in the twist. . 
Discredit, vs j, s j, m §, vm. f, e 1. 



Deep; full. 



Discredit, vs 5, s i, m j, vm. j, e 1. 

Comparatively short; clean and nearly 
straight; wide apart; firmly and 
squarely set under the body; arms 
wide, strong and tapering; feet of 
medium size, round, solid and deep. . 

Discredit, vs |, s J, m J, vm |, e 1. 



220 Feeding and Management of Dairy Cattle 



ScoBE Card fob Holstein-Friesian Bull 
(Continued) 



Parts 



Tail. 



Hair and 
Handling . 



Mammary 

Veins 



Rudimentary 
Teats 



Escutcheon . 



Description 



Large at base, the setting well back; 
tapering finely to switch; the end of 
bone reaching to hocks or below; 
the switch full 

Discredit, s J, m i, e i- 



Hair plentiful in appearance; fine, soft 

and furry; skin of medium thickness 

and loose; mellow imder the hand; 

the secretions oily, abundant and of 

a rich brown or yellow color 

Discredit, vs i, s i, m 1, vm IJ, e 2. 



Large; full; entering large orifices; 
double extension; with special de- 
velopment, such as forks, branches, 
connections, etc 

I Discredit, vs J, s J, m 1, vm IJ, e 2. 



Large; well placed 

Discredit, vs 4, s i, m i, vm }, e 1. 



Largest; finest 

Discredit, vs i, s I, m 2, vm 3, e 4. 



Perfection 

Total discredit . 
Net score 



Pos- 
sible 
Score 



10 



100 



Dis- 
credits 



JUDGE 

Note: Further information regarding Holstin- 
Friesian cattle may be obtained from the Secretary, 
Brattleboro, Vermont. 



CHAPTER XIV 

Jerseys^ 

THE MOST highly prized domestic and farm 
animal is the Jersey cow. This famous breed 
of cattle holds a distinguished place in the dairy 
world because of the excellent quality of milk the 
Jersey produces. She holds the favored corner in 
the heart of animal lovers because she is beautiful 
and docile, as well as being a good producer of rich 
milk, thick cream and golden butter. 

Need I remind the reader that Jersey cattle come 
from the Island of Jersey in the English Channel? 
Victor Hugo said: "Jersey is a lovely garden of the 
sea." And Jersey is really all of that, as it is per- 
haps the only spot in Europe that enjoys the equable 
year round climate of California. This is due to the 
fact that the Gulf Stream circulates about it, and 
cold spells are wafted away by the effects of this 
warm current. There is a variation of but ten de- 
grees throughout the year. 

Politically the Island of Jersey has a most inter- 
esting history. Geographically belonging to France 
and made up for the most part of French speaking 
people. Jersey is a small part of the British Em- 

* Furnished by Mr. A. L. Tichane, The American Jersey Cattle 
Chib, 324 W. 23d St. New York, N. Y. 

221 



222 Feeding and Management of Dairy Cattle 

pire, but enjoys home rule and has always main- 
tained domestic independence. The Channel Islands 
are aU that remain of the old Norman duchy that 
once conquered England. 

Jersey is only twelve miles long and about half 
that many miles in width, with a population of 
about 54,000. The chief occupation of the inhabi- 
tants is the cultivation of fruits and vegetables for 
the English market. The development of the dairy 
cattle of Jersey presents a most interesting study on 
the effect of environment and climate on the devel- 
opment of a breed of dairy cattle. 

Breeders of cattle on the Island of Jersey will 
handle no other breed, as they recognize the need for 
straight breeding. A law has been in effect for more 
than two hundred years that prevents the importa- 
tion of other cattle to Jersey except for immediate 
slaughter. This has resulted in keeping the breed 
pure and has placed the stamp of prepotency and 
uniformity on Jerseys to the degree that the Jersey 
breed is without competition on this point. 

America is rapidly coming to the front as a coun- 
try where the pure bred and thoroughbred animal 
is appreciated and loved. With Jersey it was a case 
of developing that beauty and symmetry of form 
that attracts lovers of well bred stock. 

Let us consider the reasons for the various quali- 
ties that are bred into a good dairy cow — in this 
case the Jersey. Beauty of form in the present 
degree has been attained with the help of a series 
of yearly shows in every parish on the Island. These 
serve to educate the breeder and develop his in- 



Jerseys 223 

stinct for selecting individuals for breeding purposes 
that will produce animals of certain type and char- 
acteristics. It always holds true that "like begets 
like or the likeness of some ancestor/' therefore 
if we study closely the lines and qualities of certain 
individuals it is possible to obtain young stock that 
will be at least as good as and nearly always better 
than its ancestors. The goal is not always to be 
reached in one generation, but in some cases it re- 
quires several years of effort before the ideal set by 
the breeder is attained. 

Why is it that Jerseys are the producers of richer 
milk than other dairy cattle, and why are they able 
to produce this high quality product with a mini- 
mum amount of feed? The island of Jersey is small 
and there is no such thing as unlimited pasture, 
therefore Jerseys are tethered or tied to a stake, and 
they must clean up the allotted space each day be- 
fore being tied in pastures new. Hundreds of years 
practice at this form of pasturing has inbred the 
quality of economy. They make the best use of every 
morsel of food and every blade of grass given them. 

These economical traits are responsible for the 
richness of their milk, as you will readily grasp from 
the following facts. Forms of feed containing large 
quantities of vegetables are consumed by grazing 
animals to serve a specific purpose. In the horse, 
energy; in beef- type cattle, accumulated flesh; in 
the dairy cow, butter-fat. Jerseys do not carry su- 
perfluous flesh. They are bred to carry only enough 
muscle and flesh for healthful activity and ample 
digestive force. It is for that reason that the Jersey 



224 Feeding and Management of Dairy Cattle 

manufactures, so to speak, almost all vegetable oils 
consumed into milk and butter-fat, the most whole- 
some and energizing forms of food that are used by 
the human race. 

One of the factors contributing to the advance- 
ment of the Jersey breed in America has been its 
success in competition with other breeds in public 
demonstrations. Every now and then discussions 
as to the economic qualities of the breeds become so 
acute that a pubhc test is arranged. On three dis- 
tinct occasions the Jersey breed has been tried in 
the balance and proven to be the breed that can 
actually produce butter-fat at the lowest cost in feed. 
The following reports testify to this: 

In "Chicago Test," 1893, "Jerseys demonstrated 
ability to return a greater net profit than any other 
breed." Statement in official bulletin. 

In "St. Louis Test," 1904, Pounds of feed re- 
quired to produce a pound of butter-fat : 

Jerseys 12 Pounds 

Holsteins 14. 83 Pounds 

Shorthorns 15. 52 Pounds 

Brown Swiss 16. 91 Pounds 

Figures taken from official report. 

In "Ohio Test," 1917, the Jerseys produced fifty- 
two pounds of butter fat for every thousand pounds 
of feed consumed, while their nearest competitors 
produced only thirty-eight pounds of fat per thou- 
sand pounds of feed consumed. Official figures from 
Ohio University Bulletin. 

While Jerseys are of refined type, it is not to be 
assumed that they are delicate. If a Jersey is sub- 



Jerseys 225 

mitted to a cold and rigorous climate she becomes 
somewhat coarser in appearance and builds up the 
ruggedness necessary to meet the conditions. A Jer- 
sey under these conditions shows a tendency to pro- 
duce larger quantities of slightly lower-testing milk, 
as the fats are needed for body heat, but in all cases 
lives up to her reputation for being a most adapt- 
able animal. In warm climates she thrives and pro- 
duces even though the pastures are scanty and the 
heat most oppressive. 

The inherent docility of the Jersey can be traced 
to the association of the good women folks of the 
Island of Jersey who are usually the caretakers or 
milkers of the herd. The men folk attend to the 
work in the fields, and the women minister to the 
"lowing kine." The Jersey is accustomed to good 
treatment and responds to good care by giving a 
good supply of milk. Abusive treatment will in- 
variably draw resentment in demeanor and a slump 
in milk flow. As an American farm philosopher once 
remarked : "It pays to speak to a cow as you would 
to a lady." 

The accompanying pictures give some idea of the 
remarkable development that is taking place in the 
breeding of Jersey cattle to-day. American families 
that are fortunate enough to have grazing space near 
their homes should consider seriously the acquisitign 
of a good dairy cow. Good dairy cows are always an 
asset and never a liability. It is possible to get 
several quarts of rich, creamy milk each day from a 
good family cow, and the value of milk consumed by 
the family more than offsets^ the feed bill. It is 



226 Feeding and Management of Dairy Cattle 

hardly necessary to say that beautiful dairy cattle 
add to the appearance of a country home, or of a 
suburban home, and in this way add pride to profit. 

For the farmer or cattle raiser the Jersey cow 
offers a steady all year income which makes him 
independent of unfavorable crop conditions. It is 
certain that the consuming public will continue to 
use enough milk, cream and butter to encourage the 
further development of America's great dairy herds, 
and there can be no safer investment than the 
ownership of a good dairy herd. 

Many a man has learned that a ready market can 
quickly be obtained for milk, cream and butter that 
are labelled "Jersey." Everybody associates the 
name "Jersey" with food quality, and in all milk 
markets Jersey milk brings the highest price. The 
very name "Jersey" makes a splendid trade-mark 
as it is easy to pronounce and quite as easy to re- 
member. 

Island of Jersey herd book. — The Royal Jersey 
Agricultural Society on the Island of Jersey pub- 
lishes the Island of Jersey Herd Book, and through 
its rules of entry seeks to induce breeding from the 
best stock, and in other ways to maintain the ex- 
cellence of the breed in order to insure its advance- 
ment in popularity. Any Island cow obtaining first, 
second, third or fourth prize or certificate of merit at 
a departmental show is eligible to the Herd Book as 
foundation stock. The produce of qualified stock is 
eligible to the Herd Book. When the first calf of 
registered stock is presented for entry, the dam must 
also be presented for examination and qualification. 



Jerseys 227 

Animals approved by judges appointed by the So- 
ciety are entitled to the qualification or rating "C" 
(commended), and those judged to be of exceptional 
merit are entitled to the qualification "H. C." 
(highly commended) . 

The Jersey cow in America. — The foundation 
stock of American Jerseys was imported in 1850 by 
Thomas Motley, of Massachusetts; John A. Tainter, 
John T. Norton, and D. Buck, of Connecticut. In 
1840 a large importation was made by Henry Clay. 
Many others afterwards imported animals at dif- 
ferent times, and importations have been made 
almost yearly even up to the present time. Shortly 
after the first importations of Jerseys were made into 
the United States, the need of a national organiza- 
tion was felt, and some of the leading breeders of 
that day began to lay plans for the establishment of 
an American herd book. In 1868 S. J. Sharpies, Geo. 
E. Waring, Jr., C. M. Beach and Thos. J. Hand called 
a meeting of the leading Jersey breeders in Phila- 
delphia which resulted in the organization of the 
American Jersey Cattle Club and the institution of 
its Herd Register. 

Jersey popularity growing. — Another phase of 
the Jersey cattle industry in America is the popu- 
larity of this breed in the show ring. The Jersey 
standard of type has been practically accepted by aU 
other breeds as the standard of true dairy type, and 
inasmuch as this refinement of type is so emphati- 
cally pronounced in one breed, interest in various 
cattle classes at state and national Fairs is continu- 
ally centered around the breed which qualify the 



228 Feeding and Management of Dairy Cattle 

Jersey. It cannot be said that fine conformation in 
dairy cows is without value. As a matter of fact, it 
is of the greatest value, because there are only two 
ways of increasing the popularity of a breed. One 
way is from the standpoint of production, and in 
order to improve production consistently, conforma- 
tion of the animal must keep pace. A clearer ex- 
planation of this theory can perhaps be expounded 
in this way : If you breed production without regard 
to type, you lose constitution first; loss of vigor 
follows loss of constitution and when vigor is lost 
production then commences to decline. The Jersey 
breed has been very fortunate in this respect. That 
is to say, our breeders have realized the importance 
of keeping up constitution in order to retain favor 
in the show ring. With this improvement in con- 
stitution, the natural flow of milk has also increased, 
and it is a very satisfying as well as significant fact 
that the Jersey breed to-day, while improving in 
type and gaining in size, is also making the greatest 
increase in average dairy production. The Register 
of Merit figures will bear out this assertion. 

The accepted type of the breed is brought out by 
the official score cards which foUow. 



Jerseys 



229 



Scale of Points fob Jersey Cow 

Adopted at Annval Meeting of the American Jersey Cattle Club, 
May 7, 1913 

Name 

DAIRY TEMPERAMENT AND CONSTITUTION 



Head, 7. — 

A — Medium size, lean; face dished; broad be- 
tween eyes; horns medium size, incurving 

B — Eyes full and placid; ears medium size, fine, 
carried alert; muzzle broad, with wide open 
nostrils and muscular lips; jaw strong . . . 
Neck, 4. — 

Thin, rather long, with clean throat, neatly joined 
"" to head and shoulders 

Body, 37.— 

A — Shoulders light, good distance through from 
point to point, but thin at withers; chest 
deep and full between and just back of 
fore legs 

B — Ribs amply sprung and wide apart, giving 
wedge shape, with deep, large abdomen, 
firmly held up, with strong muscular de- 
velopment 

C — Back straight and strong, with prominent 
spinal processes; loins broad and strong 

D — Rimip long to tail-setting, and level from hip- 
bones ' 

E — Hip-bones high and wide apart 

F — Thighs flat and wide apart, giving ample 
room for udder 

G — Legs proportionate to size and of fine quaUty, 
weU apart, with good feet, and not to 
weave or cross in walking 

H — Hide loose and mellow 

I — Tail thin, long, with good switch, not coarse 
at setting-on 



Counts 
3 

4 

4 

5 

10 

5 

6 

3 

3 

2 

2 

1 



230 Feeding and Management of Dairy Cattle 



Scale op Points for Jersey Cow (Continued) 



MAMMARY DEVELOPMENT 

Udder, 26. — 

A — Large size, flexible and not fleshy 

B — Broad, level or spherical, not deeply cut be- 
tween teats 

G — Fore udder fuU and weU rounded, running 

well forward of front teats 

D — Rear udder well rounded, and well out and 

up behind 

Teats, 8.— 

Of good uniform length and size, regularly and 

squarely placed 

MrLK-VEiNS, 4. — 

Large, long, tortuous and elastic, entering large 

and numerous orifices 

Size, 4. — 

Mature cows, 800 to 1,000 potmds 

General Appearance, 10. — 

A symmetrical balancing of all the parts, and a ' 
proportion of parts to each other, de- 
pending on size of animal, with the general 
appearance of a high-class animal, with 
capacity for food and productiveness 
at pail 



6. 

4. 

10. 

6. 



4. 
4. 

10. 



Date. 



Total Score 100 

. . 191 ... Scorer. 



Scale of Points for Jersey Bull 
Adopted at Anniial Meeting of the American Jersey Cattle Club, 
May 7, 1913 

Name 



Head, 10.— 

A — Broad, medium length; face dished; narrow 
between horns; horns medium in size 
and incurving 

B — Muzzle broad, nostrils open, eyes full and 
bold; entire expression one of vigor, 
resolution and masculinity 



Counts 



Jerseys 



231 



Neck, 7. — 

Mediiim length, with full crest at maturity; clean 

at throat 

Body, 57. — 

A — Shoulders full and strong, good distance" 
through from point to point, with well- 
defined withers; chest deep and full be- 
tween and just back of fore legs 

B — Barrel long, of good depth and breadth, with 1 
strong, rounded, weU-sprimg ribs / 

C — Back straight and strong 

D — Rmnp ofj good ^length and proportion to 
size of body, and level from hip-bones to 
rump-bones 

E — Loins broad and strong; hips rounded, and 
of medium width compared with fe- 
male' 

F — Thighs rather flat, well cut up behind, high \ 
arched flank / 

G — Legs proportionate to size and of fine quaUty, 1 
well apart, with good feet, and not to [ 
weave or cross iu walking -. . j 

RtTDIMENTAET TeATS, 2. — 

Well placed 

Hide, 2.— 

Loose and mellow 

Tail, 2.— 

Thin, long, reaching the hock, with good switch, \ 

not coarse or high at setting-on J 

Size, 5. — 

Mature buUs, 1,200 to 1,500 pounds 

General Appearance, 15. — 

Thoroughly masculine in character, with a har- 
monious blending of the parts to each 
other; thoroughly robust, and such an 
animal as in a herd of wild cattle would 
likely become master of the herd by the 
law of natural selection and survival of 
the fittest 



15. 

15. 
5. 

7. 

7. 
3. 
5. 

2. 

2. 

2. 
5. 



15. 



Date, 



Total Score 100 

. . 191 ... Scorer. 



232 Feeding and Management of Dairy Cattle 

The pure-bred Jersey business. — Pure-bred cattle 
always sell for more than unregistered or "grade" 
cows. Every pure-bred Jersey can be traced back 
through the books of the American Jersey Cattle 
Club and even through the Island of Jersey books 
to its ancestors. This establishes a higher value, be- 
cause an animal that is thus registered comes of 
stock that was highly regarded in its time. Bad 
handling in the way of careless breeding and feeding 
can destroy the work of the best breeders, but it is 
nevertheless necessary to have animals of known 
ancestry for guidance in breeding. Some men can 
do better with "grades" than their neighbors can 
with pure-breds, but they could do even more if 
they were handling pure-bred stock. A man who is 
interested in breeding and who makes a study of 
mating animals to improve type and production, can 
make a fortune in a reasonable number of years 
with pure-bred Jerseys. 

The object then, of the American Jersey Cattle 
Club, is to register the offspring of pedigreed or pure- 
bred Jerseys, so that the breed may be kept pure, 
so that its followers will be able to carry on this 
work with the assistance of reliable records. 

Registering a Jersey. — When you send in the 
name of an animal for registration (regular blanks 
are supplied by the Club for this purpose) you are 
asked to give the name of the sire and dam of the 
animal to be registered, the date the dam was bred 
and the date on which the animal to be registered 
was born. Unless you are able to give this ac- 
curately you can't register the animal. The longer 



Jerseys 233 

you wait before registering, the more chance there 
is that you will not be able to supply these data. 
The extra fee for waiting more than a year is justi- 
fied, because the accuracy which the Club maintains 
is jeopardized by the carelessness and procrastina- 
tion of some individuals, and many good animals 
become "grades" -and are lost to the breed for the 
want of complete breeding records. 

The Club at this writing (1919) is rendering this 
service to about 40,000 Jersey breeders, and its ex- 
perience is that nearly half of its total correspon- 
dence could be saved if breeders followed directions 
more closely. The rules are simple but they must be 
followed to the letter, in justice to everyone engaged 
in the industry. The registration and transfer fees 
are as follows : 

For Animals Dropped in the United States and Canada 

Females one year old or under — 

To members $1 . 00 each 

To non-members 2. 00 each 

Females over one year old and not more than two — 

To members $2. 00 each 

To non-members 3. 00 each 

Females over two years old — 

To members or non-members $10. 00 each 

Males one year old or imder — 

To members $2. 00 each 

To non-members 3. 00 each 

Males over one year old and not more than two — 

To members $3. 00 each 

To non-members 5. 00 each 

Males over two years old — 

To members or non-members $10. 00 each 

For transfers. — Transfers of animals presented 
within ninety days from date of delivery, and trans- 



234 Feeding and Management of Dairy Cattle 

fers of animals under two years accompanying appli- 
cations for their registry, 50c. each. 

All other transfers presented after the lapse of 
ninety days from date of delivery to buyer, $1.00 
each. 

The transferring of animals. — The transfer of 
animals is just as important as their registration. 
You may buy a registered cow and own her to all 
intents, but the A. J. C. C. will never recognize that 
fact until the man who sold her to you tells them so, 
because they have no other way of knowing it. He 
should give you his "application for transfer" on a 
regular form, which he, or you, can get from the club, 
and when this has been properly filled out and sent 
to the club a "certificate of transfer" is issued which 
makes you the new owner according to the records. 
You can't register calves from a pure-bred cow un- 
less she appears on the records as YOUR COW. 
Breeding dates and selling dates are items that no 
breeder should allow to get away from him. 

Many beginners get caught in snarls that are 
caused by careless record keeping, and that is why 
they should not only begin right but should stay 
right after they get their start. Only a slight appli- 
cation of system and exactness is needed in making 
out all registration papers to keep relations harmo- 
nious. Never lose sight of the primary object — "to 
improve the breed." You are able to improve the 
breed because of the records that the cattle associ- 
ations keep. 

The register of merit. — The Babcock system of 
determining the amount of butter-fat in milk has 



Jerseys 235 

superseded the old "churn" or butter test. Under 
the old methods of testing the milk produced by a 
cow was churned and made into butter. The amount 
of butter made from her milk was her "official" or 
"private" test for seven days. Those tests were at 
that time considered satisfactory indications of what 
a cow could do. When Dr. Babcock had perfected 
his method for separating the butterfat from the 
other ingredients in milk, the "butter-fat test" su- 
perseded the "butter" test. 

When it became apparent that great short-time 
records could be made by forced feeding, sweating, 
and other forms of manipulation, the need for a 
different system of testing became apparent. The 
Register of Merit of the American Jersey Cattle Club 
was founded on the seven-day and the 365-day test, 
but the emphasis is being placed more and more on 
the 365-day test. Seven-day tests are expensive, 
and nearly everybody now holds that "the year's test 
is the only true test of a dairy cow." 

The production requirements of Register of Merit 
tests are that cows beginning the test under two 
years of age shall produce 250.5 lbs. of butter-fat in 
a year, and the requirements are increased one-tenth 
of a pound per day for every day over that age. That 
means that a cow exactly three years old would have 
to make 287.0 lbs. of fat, a four-year-old must make 
323.5 lbs. of fat, and cows five years old and over are 
required to make 360.0 lbs. of fat in a year. 

The credential of a Register of Merit test is a 
certificate for every cow that qualifies. This cer- 
tificate always raises the value of a cow, because her 



236 Feeding and Management of Dairy Cattle 

productive ability is positively known, not guessed 
at. Accurate figures offer a positive working basis 
for breeding operations, and it is for this reason that 
Register of Merit cows and their offspring are always 
in demand, and at a good price. It has been said that 
"the Register of Merit" mark is to a cow what "Ster- 
ling" is to silver. 

The details, such as methods and costs of Register 
of Merit work are as follows: In the first place a 
breeder should think of getting the proper testing 
equipment, and he will need a testing outfit consist- 
ing of scales, some glassware and a bottle of acid. 
A complete outfit, including testing machine, can be 
bought for about $9.00 at any dairy supply house. 
The next thing to do is to write to the A. J. C. C. for 
application blank and a set of rules for carrying on 
the work. The State College should be communi- 
cated with at the same time, as arrangements must 
be made to get a supervisor to the farm for two days 
each month. When you begin to test you keep your 
milk record on a barn sheet, the milk of every milk- 
ing being weighed and set down, and at the end of 
each month you copy these entries on a regular form, 
which must be sent to the A. J. C. C. office. Always 
get these records in promptly. In the case of a cow 
making more than fifty pounds of fat a month her 
name is posted in the "Fifty Pound List", printed 
once each month in the Jersey Bulletin. The "Fifty 
Pound List" has great advertising value for your 
herd, as it is closely read by all who are interested in 
Jerseys. 



Jerseys 237 



Highest YnsLDS op Jeeseys 

Best Five Records in Year's Tests at Various Ages. Jan. 31, 1919 

Class 1. — Cows Under Two Years 

Milk Per Cent Butter-fat 

Name and H. R. Number of Cows Lbs. of fat Lbs. 

Lucky Farce 298177 14,260. 4. 46 635. 7 

Lass 64th of Hood Farm 266735. . . 9,830. 3 6. 17 606. 6 

St. Mawes Beauty 295047 10,239. 5. 73 586. 9 

St. Mawes Susy Olga 341308 9,976. 1 5. 73 671 . 2 

King's Golden Diploma 252638 . . . 9749 .4 5 . 73 559 . 

Class 2. — Cows Two and Under Two and One-half Yeai 

PearlyExile of St. Lambert 205101 12,345.5 6.61 816.1 

Sophie's Bertha 313238 13,242. 8 5. 82 771 . 1 

Sophie's Emily 352291 13,792 . 1 5 . 25 723 . 56 

Lass 66th of Hood Farm 271896. . . 14,513. 1 4. 96 720. 5 

Old Man's DarUng 2d 319617 10,431. 1 6. 66 694. 4 

Class 3. — Cows Two and One-half and Under Three Years 

Irene's Cherry 285828 12,562. 7 5. 97 749. 9 

Lad's Lady Riotress Irene 279715.. 12,307.8 5.37 660.8 

Lass 73d of Hood Farm 277540 .... 10,953 .4 6 . 02 659 . 4 

loa Queen 333655 11,239.3 5.76 647.37 

Nutwood Figgis 328160 10,406.2 6.07 631.74 

Class 4. — Cows Three and Under Three and One-half Years 

Vive La France 319616 12,744. 8 7. 00 892. 63 

Sophie's Bertha 313238 14,954. 2 5. 55 829. 5 

Sophie's Charity 314359 11,850. 2 6. 34 751 . 69 

Goldie's Nehalem Beauty 283330... 12,267.7 6.07 750.5 

St. Mawes Beauty 295047 12,515 .6 5 . 98 747. 9 

Class 5. — Cows Three and One-half and Under Four Years 

Lass 66th of Hood Farm 271896... 17,793.7 5.11 910.6 

Lady's Silken Glow 313311 13,305.0 6.63 882.5 

Eminent's Foxy BeUe 304982 14,920.6 5.47 816.65 

Lass 83d of Hood Farm 289023. .. . 14,524.2 5.31 760.9 

Figgis 97th of Hood Farm 273502.. 14,796.9 5.07 750.6 



238 Feeding and Management of Dairy Cattle 

Class 6. — Cows Four and Under Four and One-half Years 

Sophie's Adora 299594 15,852. 2 5. 60 888. 

Jap's Sayda's Baroness 321895 14,438. 3 6. 00 866. 78 

Successful Queen 278743 16,389. 3 5. 20 852. 7 

Lass 64th of Hood Farm 266735.... 13,344.6 6.08 817.7 

Interested Jap's Santa 292928 13,308. 5 6. 05 805. 72 

Class 7. — Cows Four and One-half and Under Five Years 

Olympia's Fem 252060 16,147.8 5.81 937.8 

Goldie's Nehalem Beauty 283330 . . 15,323. 5 5. 91 904. 91 

Sophie's Bertha 313238 16,102. 1 5. 44 875. 41 

Sophia 19th of Hood Farm 189748 . 14,373. 2 5. 95 854. 9 

Rosaire's Olga 4th's Pride 179509 . 14,104.9 5.93 837.0 

Class 8. — Cows Five Years and Over 

Sophie's Agnes 296759 16,212.0 6.17 1000.07 

Sophie 19th of Hood Farm 189748.. 17,557. 8 5. 69 999. 1 

Spermfield Owl's Eva 193934 16,457. 4 6. 04 993. 3 

Eminent's Bess 209719 18,783.0 5.13 962.8 

Dosoris Park LUy 233783 16,728. 1 5. 72 957. 4 



Medal Awards for Production 

to apply to all cows whose tests are started 
on or after january 1, 1920 

Adopted November 21, 1919 

The following awards in Classes I., II., III. and IV. 
will be made to all cows for production in authenti- 
cated tests (conducted under the rules of the Club) 
that are finished in each calendar year and fully 
reported to the Club on or before the fifteenth day 
of May in the year immediately following ; provided 
that each of said cows shall have carried a living 
calf at least one hundred and fifty-five days during 
the period covered by her test. 



Jerseys 239 

Class I — Open Championships 

AwAEDs: 1. A. J. C. C. Gold Medal 

2. The Medal of Merit 

3. The President's Cup-Grand Cham- 

pionship — National Grand Cham- 
pionship 

1. Every registered Jersey cow producing 700 
lbs. and less than 850 lbs. of butter-fat in a period 
not exceeding one year, regardless of age or location, 
will be awarded the A. J. C. C. Gold Medal. 

2. Every registered Jersey cow producing 850 lbs. 
or more of butter-fat as above will be awarded the 
Medal of Merit. 

3. The cow in Class I. producing the most 
butter-fat as above shall be known as the Grand 
Champion Cow of the year in which her test is com- 
pleted, and, if her butter-fat production is 1000 lbs. 
or more, will in addition to the Medal of Merit be 
awarded the President's Cup and shall be known 
thereafter as a National Grand Champion, which 
title shall pertain to all cows which produce 100 lbs. 
or more of butter-fat as above. 

Class II — State Championships 

Awards: A. J. C. C. SILVER MEDALS 

The registered Jersey cow producing the most 
butter-fat in a period not exceeding one year in 
each State of the United States will be awarded 
the A. J. C. C. Silver Medal, and shall be known as 
the Champion of the State wherein her test was 
begun for the year in which completed. 



240 Feeding and Management of Dairy Cattle 

Class III — Class Championships 
Awards: A. J, C. C. SILVER MEDALS 

The registered Jersey cow in any of the following 
classes producing the most butter-fat in a period 
not exceeding one year, regardless of location, will 
be awarded the A. J. C. C. Silver Medal, and shall 
be known as National Champion of her respective 
class for the year in which the test is completed. 

Sub-Class A — Junior two year old (under 2| yrs. at 
beginniQg test) 
" " B — Senior two year old (2| and under 

3 years at beginning test) 

" " C — Junior three year old (3 yrs. and 

under 3| at beginning test) 
" " D — Senior three year old (3^ and under 

4 yrs at beginning test) 

" " E — Junior four year old (4 yrs. and 
under 4| at beginning test) 

" " F — Senior four year old (4| and under 
\ 5 yrs. at beginning test) 

" " G — Aged cow (5 yrs. and over at begin- 
ning test) 

Class IV — State Class Championships 

Awards: A. J. C. C. BRONZE MEDALS 

The registered Jersey cow in any of the following 
classes producing the most butter-fat in a period not 
exceeding one year in each State of the United States 
will be awarded the A. J. C. C. Bronze Medal, and 
shall be known as the State Class Champion of the 



Jerseys 241 

respective class and State wherein the test was be- 
gun for the year in which completed. 
Sub-Class A — Junior two year old (under 2^ yrs. at 
beginning test) 
" B — Senior two year old (2^ and under 

3 years at beginning test) 
" C — Junior three year old (3 yrs. and 

under 3^ at beginning test) 
" D — Senior three year old (3^ and under 

4 yrs. at beginning test) 
" E — Junior four year old (4 3rrs. and 

under 4| at beginning test) 
" F — Senior four year old (4| and under 

5 yrs. at beginning test) 
" G — Aged cow (5 yrs. and over at begin- 
ning test) 

Class V — Bulls With Three or More Daughters 

With Yields of 700 Pounds or Over of Fat 
Awards: A. J. C. C. GOLD MEDALS 

Every registered Jersey bull which has three or 
more daughters (out of different dams) which have 
produced 700 lbs. or over of fat in a period not exceed- 
ing one year, and which have carried a living calf 
at least one hundred and fifty-five days during the 
periods covered by their tests, will be awarded the 
A. J. C. C. Gold Medal. 

Class VI — Bulls With Three or More Daughters 

With Yields of Fat in Accordance With Age 
Awards: A. J. C. C. SILVER MEDALS 
Every registered Jersey bull which has three or 



242 Feeding and Management of Dairy Cattle 

more daughters (out of different dams) which here- 
tofore have produced or may hereafter produce 
butter-fat in a period not exceeding one year in 
authenticated tests equaUing or exceeding the follow- 
ing amounts, and which have carried a liviag calf 
at least one hundred and fifty-five days during the 
periods covered by their test, shall be awarded the 
A. J. C.C. Silver Medal; viz: 

If a test is commenced the day a cow is two years 
and ninety-five days old, or previous thereto, she 
must produce 500 lbs. of butter-fat, and for each 
day the cow is older than two years and ninety-five 
days two-tenths (0.2) of a pound of butter-fat must 
be added to the initial requirement of 500 lbs. Thus 
at an age at beginning test of five years the required 
amount of butter-fat will have become 700 lbs., 
which amount must be produced by all cows begin- 
ning test at this age. 

Medals will be sent to the last recorded owners of 
bulls. 

RETESTING 

Compulsory Retest — (a) If the production of 
milk during the two days of official supervision 
averages thirty pounds or more per day, with an 
average percentage of butter-fat of seven per cent 
or more; or if the milk averages fifteen pounds or 
more per day, with an average percentage of butter- 
fat of eight per cent or more; the test supervisor 
shall at once inform the agricultural college he 
represents, and the college shall have a retest made 
for two days, by another test supervisor, within ten 



Jerseys 243 

days after the termination of the first test. The 
Club will pay the entire cost of retests made under 
this rule. 

Owner's Privilege of Retesting — (b) If the milk 
averages in any two days supervision period below 
four per cent butter-fat, or 0.75 per cent or more 
below that found by the previous month's test, the 
owner may have a retest made within ten days, at 
his own expense, upon immediate notice to the test 
supervisor or to the college. 

College's Privilege to Make Extra Tests — (c) 
An agricultural college may make extra tests of cows 
under its supervision when it considers such tests 
advisable, but without expense to the owner of the 
cows. 

Club's Right tto Make Extra Tests — (d) The 
Club may order additional tests at any time, and will 
pay the entire cost of such tests. 

All Test Data to be Reported — (e) All data 
secured in cases of retesting or extra testing shall 
be reported immediately to the Club, and all or 
any of such may be used in determining the average 
percentage of fat, the Club reserving the right of 
disregarding abnormal results in the case of any test. 

Use of Data Obtained in Retests — (f ) If the 
average percentage of fat in a retest does not vary- 
more than two per cent from the average shown by 
the regular test, the average of the fat percentages 
shown by both tests may be applied to the milk of 
the month in which they were made. 

Should both the regular test and the retest show 
abnormal results, both tests may be disregarded, and 



244 Feeding and Management of Dairy Cattle 

the average percentage of fat in the milk of the 
month may be determined by averaging the per- 
centages of fat of the preceding and succeeding 
months. 

Should the variation between the regular test 
and the retest be greater than two per cent, the Club 
may determine which, if either, of the tests shall be 
used. 

In determining the average percentage of fat, the 
results of an accepted retest shall be averaged with 
the regular test in connection with which it was 
made. 



APPENDIX 

The following provisions of Article III are taken 
from the Agricultural Law relating to Dairy Prod- 
ucts in the State of New York and are in general 
similar to the laws of other states. 

Article 3 

Dairy Products 
Section 

30. Definitions. 

31. Care and feed of cows, and care and keeping 

of the produce from such cows. 

32. Prohibiting the sale of adulterated milk, imi- 

tation cream and regulating the sale of cer- 
tified milk. 

33. Regulations in regard to manufactories, plants 

or places where milk or cream is brought or 
received and the value thereof is determined 
by the milk fat content. 

34. Penalty for delivery of adulterated milk. 

35. Inspection; how conducted. 

35a. Fat tests of composite samples of milk. 

36. Branded cans, jars or bottles not to be sold, re- 

marked or used without consent of owner. 
36a. Registration of milk cans, jars, or bottles. 

37. Regulations in regard to evaporated or con- 

densed milk. 

245 



246 Feeding and Management of Dairy Cattle 

38. Manufacture and sale of imitation butter pro- 

hibited. 

39. Manufacture or mixing of animal fats with 

milk, cream or butter prohibited. 

40. Prohibited articles not to be furnished for use. 

41. Coloring matter, dairy terms, size of package, 

labeling, penalties. 

42. Coloring matter in food products; analysis by 

state board of health. 

43. Manufacture and sale of imitation cheese pro- 

hibited. 

44. When prohibitions do not apply to skim-milk 

or skim-cheese. 

45. Unclean receptacles and places for keeping 

milk ; notice to violators of provisions. 

46. Unsanitary cans and receptacles condemned. 

47. Receptacles to be cleaned before returning; re- 

ceptacles may be seized; evidence; viola- 
tion; milk can inspectors. 

48. Manufacturer's brand of cheese. 

49. Use of false brand prohibited; branding of 

skim-milk cheese regulated. 

50. County trade marks. 

51. Object and intent of this article. 

52. Penalties. 

53. Butterine and similar products not to be pur- 

chased by certam institutions. 

54. Purchase, sale and use of butterine and simi- 

lar products prohibited in certain institu- 
tions. 

55. Licensing of milk gathering stations where 

milk is bought. 



Appendix 247 

56. Power of commissioner to investigate. 

57. Granting and revoking licenses. 

58. Certiorari to review. 

59. Records to be kept. 

60. Right of review. 

61. Offenses. 

§ 30. Definitions. The term "butter" when used 
in this article means the product of the dairy, usu- 
ally known by that term, which is manufactured ex- 
clusively from pure, unadulterated milk or cream or 
both with or without salt or coloring matter; and 
the term "cheese," when used in this article, means 
the product of the dairy usually known by that term, 
which is manufactured exclusively from pure, un- 
adulterated milk or cream, or both, and with or with- 
out coloring matter, salt, rennet, sage, olives, pi- 
mentos, walnuts, peanuts, tomatoes, celery salt or 
onions added thereto as a flavor. And provided 
further, that when manufactured by adding to the 
elemental product of the dairy, usually known by 
the term "cheese," and manufactured exclusively 
from pure unadulterated milk or cream, or both, any 
pimentos, olives, walnuts, peanuts, celery salt, to- 
matoes, or onions, that the percentage of all such 
substances so added shall not exceed twenty-five per 
centum in bulk of the manufactured product. 

The terms "oleomargarine," "butterine," "imita- 
tion of butter," or "imitation cheese" shall be con- 
strued to mean any article or substance in the 
semblance of butter or cheese not the usual product 
of the dairy and not made exclusively of pure or un- 
adulterated milk or cream, or any such article or 



248 Feeding and Management of Dairy Cattle 

substance into which any oil, lard or fat not pro- 
duced from milk or cream enters as a component 
part, or into which melted butter or butter in any 
condition or state, or any oil thereof has been in- 
troduced to take the place of cream. The term 
"adulterated milk" when so used means: 

1. Milk containing more than eighty-eight and 
one-half per centum of water or fluids. 

2. Milk containing less than eleven and one-half 
per centum of milk solids. 

3. Milk containing less than three per centum of 
fats. 

4. Milk drawn from cows within fifteen days be- 
fore and five days after parturition. 

5. Mnk drawn from animals fed on distillery 
waste or any substance in a state of fermentation or 
putrefaction or on any unhealthy food. 

6. Milk drawn from cows kept in a crowded or un- 
healthy condition; or milk produced or kept in un- 
sanitary surroundings or in any environment or 
under any condition whatever that is inimical to its 
healthfulness or wholesomeness. 

7. Milk from which any part of the cream has 
been removed. 

8. Milk which has been diluted with water or any 
other fluid, or to which has been added or into which 
has been introduced any foreign substance whatever. 

All adulterated milk shall be deemed unclean, un- 
healthy, impure and unwholesome. The term "milk" 
when used, shall mean the whole, fresh, clean, lacteal 
secretion obtained by the complete milking of one or 
more healthy cows, properly fed and kept excluding 



Appendix 249 

that obtained within fifteen days before the five days 
after calviag, or such longer period as may be nec- 
essary to render the milk practically colostrum-free, 
and the term "pure cream" or "unadulterated cream" 
when used singly or together, mean cream taken 
from pure and unadulterated milk. The term 
"adulterated cream" when used shall mean cream 
containing less than eighteen per centum of milk fat 
or cream to which any substance whatsoever has 
been added. (As amended by chapter 455 of the 
Laws of 1913 and chapter 84 of the Laws of 1918. 

§ 31. Care and feed of cows, and care and keeping 
of the produce from, such cows. No person shall 
keep cows, for the production of milk for market or 
for sale or exchange, or for manufacturing the milk 
or cream from the same into any article of food, in 
a crowded or unhealthy condition or in unhealthful 
or unsanitary surroundings and no person shall keep 
such cows or the product therefrom in such condition 
or surroundiQgs or in such places as shall cause or 
tend to cause the produce from such cows to be in 
an unclean, unhealthful or diseased condition, if 
the produce from such cows is to be sold, offered or 
exposed for sale upon the markets for consumption 
or to be manufactured into any food product, nor 
shall such cows or the produce therefrom be handled 
or cared for by any person suffering with or affected 
by an infectious or contagious disease, nor shall any 
such cows be fed on any substance that is in a state 
of putrefaction or fermentation, or upon any food 
that is unhealthful or that produces or may produce 
impure, unhealthful, diseased or unwholesome milk. 



250 Feeding and Management of Dairy Cattle 

But this section shall not be construed to prohibit 
the feeding of ensilage. The commissioner of agri- 
culture is hereby empowered to give such instruc- 
tion and impart such information as in his judgment 
may be deemed best to produce a full observance of 
the provisions of this section. (As amended by 
chapter 216 of the Laws oj 1910.) 

§ 32. Prohibiting the sale oj adulterated milk, 
imitation cream and regulating the sale of certified 
milk. No person shall sell or exchange or offer or 
expose for sale or exchange, any unclean, impure, 
unhealthy, adulterated or unwholesome milk or any 
cream from the same, or any unclean, impure, un- 
healthy, adulterated, colored, or unwholesome cream, 
or sell or exchange, or offer or expose for sale or ex- 
change, any substance in imitation or semblance of 
cream, which is not cream, nor shall he sell or ex- 
change, or offer or expose for sale or exchange any 
such substance as and for cream, or sell or exchange, 
or offer or expose for sale or exchange any article of 
food made from such milk or cream or manufacture 
from any such milk or cream any article of food. 
No person shall sell or exchange, or offer or expose 
for sale or exchange, as and for certified milk, any 
milk which does not conform to the regulations pre- 
scribed by and bear the certification of a milk com- 
mission appointed by a county medical society or- 
ganized under and chartered by the medical society 
of the state of New York and which has not been 
pronounced by such authority to be free from anti- 
septics, added preservatives, and pathogenic bac- 
teria, or bacteria in excessive numbers. All milk sold 



Appendix 251 

as certified milk shall be conspicuously marked with 
the name of the commission certifying it. Any per- 
son delivering milk to any butter or cheese factory, 
condensary, milk gathering station or railway sta- 
tion to be shipped to any city, town or village shall 
be deemed to expose or offer the same for sale 
whether the said milk is delivered or consigned to 
himself or another. Each and every can thus de- 
livered, shipped or consigned, if it be not pure milk, 
must bear a label or card upon which shall be stated 
the constituents or ingredients of the contents of 
the can. 

§ 33. Regulations in regard to manufactories, 
plants or places where milk or cream is brought or 
received and the value thereof is determined by the 
milk fat content. No person shall sell, supply or 
bring to any butter or cheese factory or to any plant 
or place which manufactures a food product from 
milk or which ships or sells mUk for consumption 
any milk diluted with water, or any unclean, impure, 
unhealthy, adulterated or unwholesome milk, or 
milk from which any of the cream has been taken, 
except pure skim milk to skim-cheese factories. No 
person shall sell, supply or bring to be manufac- 
tured to any butter or cheese factory or to any plant 
or place which manufactures a food product from 
milk or which ships or sells milk for consumption 
any milk from which has been kept back any part of 
the milk commonly known as strippings, or any 
milk that is sour, except pure skim milk to skim- 
cheese factories. The owner or proprietor or the 
person having charge of any such manufactory, plant 



252 Feeding and Management of Dairy Cattle 

or place where milk is received for any such purpose, 
not buying all the milk used by him, shall not use 
for his own benefit, or allow any of his employes or 
any other person to use for his own benefit, any 
milk, cream, butter or cheese or any other product 
thereof, brought to such factory, without the con- 
sent of the owners of such milk or the products 
thereof. Every such manufactory, plant or place 
not buying all the milk used, shall keep a correct 
account of all the milk or cream daily received, of 
the number of packages of butter and cheese made 
each day, and the number of packages and aggregate 
weight of cheese and butter disposed of each day; 
which account shall be open to inspection to any 
person who delivers milk to such manufactory, plant 
or place. Whenever such manufacturers or owners 
of such manufactories, plants or places receive or 
purchase nulk or cream upon the basis of the amount 
of milk fat contained therein and use for ascertain- 
ing the amount of such fat what is known as the 
Babcock test, or whenever the proceeds of co-opera- 
tive creameries or such manufactories, plants or 
places are allotted on the basis of determinations of 
milk fat by the Babcock test, the bottles and pipettes 
used in such test shall before use be examined by the 
director of the New York agricultural experiment 
station. If such bottles are found to be properly 
constructed and graded so as to accurately show the 
amount of fat contained in milk or cream, each of 
them shall be legibly and indelibly^ marked "S. B." 
No bottle shall be so marked except as herein pro- 

So in original 



Appendix 253 

vided or used in any such test by such manufac- 
turers or owners or proprietors of such manufac- 
tories, plants or places, unless so examined and 
marked. The acid used in making such test shall 
be examined from time to time by competent chem- 
ists employed by the department of farms and mar- 
kets and if found not to be of sufficient strength the 
use of such acid shall be prohibited. No person or 
persons receiving or purchasing milk or cream upon 
the basis of the amount of fat contained therein 
shall credit any patron or patrons delivering milk or 
cream thereto with a greater or lesser percentage or 
average percentage of fat than is actually contaiaed 
in the milk or cream so delivered. The department 
of farms and markets or persons employed by it for 
that purpose may at any time assist in making tests 
of milk or cream received at such manufactories, 
plants or places for the purpose of determining the 
efficiency of tests usually made at such manufac- 
tories, plants or places. All persons using other 
than standard bottles or acid which is not of the 
required strength to accurately determine the 
amount of fats in milk or cream or crediting any 
patron or patrons delivering milk or cream with a 
greater or lesser percentage or average percentage of 
fat than is actually contained in the milk or cream 
so delivered, shall be subject to the penalties pre- 
scribed by section fifty-two of this article, and shall 
be guilty of a misdemeanor. (As amended by chap- 
ter 83, Laws of 1918. 

§ 34. Penalty for delivery of adulterated milk. 
Any person, firm, association or corporation deliver- 



254 Feeding and Management of Dairy Cattle 

ing any milk to any butter or cheese factory in 
violation of any of the provisions of this chapter 
shall forfeit and pay to the patrons, firm, association 
or corporation owning the milk delivered to such 
factory the sum of fifty dollars, to be recovered in 
a civil action by the person, firm, a^ociation or 
corporation entitled thereto. 

§ 35. Inspection; how conducted. When the 
commissioner of agriculture, an assistant commis- 
sioner, or any person or officer authorized by the 
commissioner, or by this chapter, to examine or in- 
spect any product manufactured or offered for sale 
shall in discharge of his duties take samples of such 
product, he shall before taking a sample, request the 
person delivering the milk or who has charge of it 
at the time of inspection, to thoroughly stir or mix 
the said milk before the sample is taken. If the 
person so in charge refuses to stir or mix the milk 
as requested, then the person so requesting shall 
himself so stir and mix the milk before taking the 
sample, and the defendant shall thereafter be pre- 
cluded from introducing evidence" to show that the 
milk so taken was not a fair sample of the milk de- 
livered, sold, offered or exposed for sale by him. 
The person taking the sample of milk for analysis 
shall take duplicate samples thereof in the presence 
of at least one witness, and he shall in the presence 
of such witness seal both of such samples, and shaU 
tender, and, if accepted, deliver at the time of taking 
one sample to the manufacturer or vender of such 
product, or to the person having custody of the same, 
with a statement in writmg of the cause of the 



Appendix 255 

taking of the sample. In taking samples of milk 
for analysis at a creamery, factory, platform or 
other place where the same is delivered by the pro- 
ducer for manufacture, sale or shipment, or from a 
milk vender who produces the milk which he sells, 
with a view of prosecuting the producer of such 
milk for delivering, selling or offering for sale adul- 
terated milk, the said commissioner of agriculture 
or assistant or his agent or agents shall within ten 
days thereafter, with the consent of the said pro- 
ducer, take a sample in a like manner of the mixed 
milk of the herd of cows from which the milk first 
sampled was drawn and shall deliver the duplicate 
sample to the said producer and shall cause the 
sample taken by himself or his a|fent to be analyzed. 
If the sample of milk last taken by the commis- 
sioner of agriculture* or his agent or agents shall 
upon analysis prove to contain no higher percentage 
of milk solids, or no higher percentage of fat than 
the sample taken at the creamery, factory, platfprm 
or other place, then no action shall lie against the 
said producer for violation of subdivisions one, two, 
three, seven and eight of section thirty of this chap- 
ter. In taking a second sample as above set forth 
from the mixed milk of the herd, it shall be the duty 
of the commissioner of agriculture to have an assist- 
ant, agent or agents present during the entire time 
in which the said cattle are being milked to observe 
closely so as to be sure that the milk thus to be 
sampled is not adulterated and to see that it is thor- 
oughly mixed so that the sample taken shall be a 
fair sample of the average quality of the mixed milk 



256 Feeding and Management of Dairy Cattle 

of the entire dairy or herd of cows of said producer. 
If, however, the said producer refuses to allow such 
examination of the milk produced by his dairy, then 
he shall be precluded from offering any evidence 
whatever tending to show that the milk delivered 
by him at the said creamery, factory, platform or 
other place was just as it came from the cow. If 
the said producer does permit such examination, the 
commissioner of agriculture shall, upon receiving 
application therefor, send to said producer a copy of 
the analysis of each of the samples of milk so taken 
and analyzed as above provided. If a sample of 
milk shall have been taken by the commissioner of 
agriculture or by his orders or directions from any 
dairy within this state and an analysis thereof has 
been made by the commissioner or by his authority, 
any person who is or was buying milk from the said 
dairy at or subsequent to the time of such taking, 
may apply to the commissioner of agriculture for a 
copy of the analysis of the said sample of milk so 
taken and the commissioner shall thereafter furnish 
the said applicant with such copy. (As amended by 
chapter 608 of the Laws of 1911.) 

§ 35-a. Fat tests of composite samples of milk. 
Corporations, associations or persons hereafter buy- 
ing milk from producers of milk to be paid for on 
the basis of the percentage of milk fat contained 
therein and for that purpose takmg samples there- 
from to form a composite sample to be tested peri- 
odically to determine its value on such basis, shall, 
at the request of the producer, take such samples in 
duplicate and subject them to the same treatment. 



Appendix 257 

At the end of the period for which the composite 
sample is being taken such corporation, association 
or person shall tender same to the producer thereof 
or to his authorized agent and give such producer, 
or his said authorized agent, the choice of one of the 
two composite samples so taken. Such producer is 
hereby permitted to send such duplicate composite 
sample so received to the head of the department of 
dairy industry of the college of agriculture at Cornell 
University within ten days from the receipt thereof, 
properly marked for identification, and shall accom- 
pany same with his name and post office address. 
Such department head shall cause such sample to be 
tested for the per centum of milk fat and shall send 
a report of such test to the producer from whom it 
was received within ten days, or as soon thereafter 
as possible. Corporations, associations or persons 
hereafter testing samples of milk under the pro- 
visions of this section shall reseal the remaining por- 
tion of the composite sample from which the test 
was made, to determine the value of the milk bought 
from producers, and keep the same for at least ten 
days after the making of such test for the purpose 
of permitting the commissioner of agriculture or 
his duly authorized representative to examine and 
test the same. 

Any person testing milk or cream by the Babcock 
method where the result of such test is used as a 
basis for payment, or for official inspection, or for 
public record, shall first obtain from the commis- 
sioner of agriculture a license to do such testing. 
Such license shall be granted upon satisfactory evi- 



258 Feeding and Management of Dairy Cattle 

dence of good moral character and the ability to 
make such tests based upon satisfactorily passing an 
examination set by the commissioner of agriculture. 
Such examination shall be based upon methods for 
making the Babcock test as outlined by the New 
York state college of agriculture and the commis- 
sioner of agriculture. Licenses granted under this 
section shall be revocable by the commissioner of 
agriculture upon evidence of dishonesty, incompe- 
tency or inaccuracy. Licenses shall be granted for 
one year renewable at the discretion of the com- 
missioner of agriculture without further examina- 
tion. (As amended by Chapter 546, Laws of 1917 
and Chapter 125, Laws oj 1918.) 

§ 36. Branded cans, jars or bottles not to be sold, 
re-marked or used without consent oj owner. No 
person shall hereafter without the consent of the 
owner or shipper, use, sell, dispose of, buy or traffic 
in any milk can, jar or bottle, or cream can, jar or 
bottle, belonging to any dealer or shipper of milk or 
cream residing in the state of New York or elsewhere, 
who may ship milk or cream to any city, town or 
place within this state, having the name or initials 
of the owner, dealer or shipper, stamped, marked or 
fastened on such can, jar or bottle, or wilfully mar, 
erase or change by re-marking or otherwise said 
name or initials of any such owner, dealer or shipper, 
so stamped, marked or fastened upon said can, jar 
or bottle. Nor shall any person without the consent 
of the owner place in any such can, jar or bottle, any 
substance or product other than milk or cream. 

§ 36-a. Any person owning milk cans, jars or 



Appendix 259 

bottles upon which he has placed or desires to place 
any designating mark may register the said desig- 
nating mark with the commissioner of agriculture, 
who shall keep a record thereof, and he may also 
register with the commissioner of agriculture, from 
time to time, the number of such cans, jars or bottles 
which he has or is to have, which do or may bear 
such designating mark. Such cans, jars or bottles 
may, after such registration be numbered consecu- 
tively and such consecutive numbers may be regis- 
tered in the department of agriculture, as above pro- 
vided, with the designating mark. If any such can, 
jar or bottle, bearing such designating mark, shall 
be found in the possession of, and being used by any 
person other than the one so registering the same it 
shall be presumptive evidence of a violation of the 
provisions of the agricultural law, unless such person 
has the consent of the owner thereof to so have and 
use the same. 

No person, except the original owner thereof, or a 
person duly authorized by him so to do, shall re- 
move, deface or erase any of the marks upon the 
cans, jars or bottles herein provided for. 

When the commissioner of agriculture, or any per- 
son duly authorized by him, shall find any such cans, 
jars or bottles, bearing such registered designating 
mark, in the possession of or being used by another 
person than the owner thereof, he may seize the 
same, and if evidence is not produced in three days 
showing that such person had been given permission 
to have or use such cans, jars or bottles, then they 
shall be delivered by the commissioner of agricul- 



260 Feeding and Management of Dairy Cattle 

ture, or his agents, to the person from whom taken, 
otherwise the commissioner of agriculture shall no- 
tify the owner of such cans, jars or bottles that he 
has the same and upon application dehver the same 
to such owner. (As amended by chapter 242 of the 
Laws of 1917.) 

§ 37. Regulations in regard to evaporated or con- 
densed milk. No evaporated or condensed milk shall 
be made or offered or exposed for sale or exchange 
unless manufactured from pure, clean, healthy, fresh, 
unadulterated and wholesome milk from which the 
cream has not been removed either wholly or in part, 
except for the purpose of standardizing, in which 
case such standardized evaporated or condensed milk 
shall contain the proportionate quantity of solids 
and the proportionate amount of fats required in 
evaporated or condensed milk. Evaporated or con- 
densed milk manufactured, sold or exposed for sale 
or exchange in hermetically sealed cans shall con- 
tain milk solids in quantity not less than twenty- 
five and five-tenths per centum, and not less than 
seven and eight-tenths per centum milk fat. Sweet- 
ened condensed milk manufactured, sold or exposed 
for sale or exchange in hermetically sealed cans shall 
contain not less than twenty-eight per centum milk 
solids and not less than eight per centum milk fat. 
No person shall manufacture, sell or offer for sale or 
exchange in hermetically sealed cans, any condensed 
milk unless put up in packages upon which shall be 
distinctly labeled or stamped the name of the person 
or corporation by whom made and the brand by 
which or under which it is made. When evaporated 



Appendix 261 

or condensed milk shall be sold from cans or pack- 
ages not hermetically sealed, the producer shall 
brand or label the original cans or packages with 
the name of the manufacturer of the milk contained 
therein, provided, however, that no unsweetened 
evaporated or condensed milk sold or offered for sale 
in containers not hermetically sealed, unless the pro- 
portion of milk solids shall be the equivalent of 
eleven and one-half per centum of milk solids in 
crude milk, and of which milk solids twenty-five per 
centum shall be fats. (As amended by chapter 323 
of the Laws of 1917.) 

§ 38. Manufacture and sale of imitation butter 
prohibited. No person by himself, his agents or em- 
ployees, shall produce or manufacture out of or from 
any animal fats or animal or vegetable oils not pro- 
duced from unadulterated milk or cream from the 
same, the article known as oleomargarine or any 
article or product in imitation or semblance of natu- 
ral butter produced from pure, unadulterated milk 
or cream of the same ; or mix, compound with or add 
to milk, cream or butter any acids or other dele- 
terious substance or any animal fats or animal or 
vegetable oils not produced from milk or cream, so 
as to produce any article or substance or any human 
food in imitation or in semblance of natural butter, 
nor sell, keep for sale or offer for sale any article, 
substance or compound, made, manufactured or pro- 
duced in violation of the provisions of this section, 
whether such article, substance or compound shall 
be made or produced in this state or elsewhere. Any 
person manufacturing, selling, offering or exposing 



262 Feeding and Management of Dairy Cattle 

for sale any commodity or substance in imitation or 
semblance of butter, the product of the dairy, shall 
be deemed guilty of a violation of this chapter, 
whether he sells such commodity or substance as 
butter, oleomargarine or under any other name or 
designation whatsoever and irrespective of any rep- 
resentations he may make relative to such com- 
modity or substance. Any dealer in any article or 
product, the manufacture or sale of which is pro- 
hibited by this section, who shall keep, store or dis- 
play such article or product, with other merchan- 
dise or stock in his place of business, shall be deemed 
to have the same in his possession for sale. 

§ 39. Manufacture or mixing of animal fats with 
milk, cream or butter prohibited. No person shall 
manufacture, mix or compound with or add to natu- 
ral milk, cream or butter any animal fats or ani- 
mal or vegetable oils, nor make or manufacture any 
oleaginous substance not produced from milk or 
cream, with intent to sell the same as butter or 
cheese made from unadulterated milk or cream or 
have the same in his possession with such intent; 
nor shall any person solicit or take orders for the 
same or offer the same for sale, nor shall any such 
article or substance or compound so made or pro- 
duced, be sold as and for butter or cheese, the 
product of the dairy. No person shall coat, powder 
or color with annatto or any coloring matter what- 
ever, butterine or oleomargarine or any compound 
of the same or any product or manufacture made in 
whole or in part from animal fats or animal or vege- 
table oils not produced from unadulterated milk or 



Appendix 263 

cream by means of which such product, manufac- 
ture or compound shall resemble butter or cheese, 
the product of the dairy ; nor shall he have the same 
in his possession with intent to sell the same nor 
shall he sell or offer to sell the same. No person by 
himself, his agents or employees, shall manufacture, 
sell, offer or expose for sale, butter that is produced 
by taking original packing stock or other butter or 
both and melting the same, so that the butter fat 
can be drawn off, then mixing the said butter fat 
with skimmed milk or milk or cream or other milk 
product and rechurning the said mixture, or that is 
produced by any similar process and is commonly 
known as boiled or process butter, unless he shall 
plainly brand or mark the package or tub or wrapper 
in which the same is put up in a conspicuous place 
with the words "renovated butter" or "process 
butter." If the same shall be put up, sold, offered 
or exposed for sale in prints or rolls, then the said 
prints or rolls shall be labeled plainly with printed 
letters in a conspicuous place on the wrapper with 
the words "renovated butter" or "process butter." 
If the same is packed in tubs or boxes or pails or 
other kind of a case or package the words "renovated 
butter" or "process butter" shall be printed on the 
top and side of the same in letters, at least, one inch 
in length, so as to be plainly seen by the purchaser. 
If such butter is exposed for sale, uncovered, not in 
a package or case, a placard containing the label so 
printed shall be attached to the mass of butter in 
such manner as to easily be seen and read by the 
purchaser. Every person selling, offering or ex- 



264 Feeding and Management of Dairy Cattle 

posing for sale at retail, "renovated butter" or 
"process butter," shall cause each parcel or package 
of such butter delivered to or for a customer to be 
wrapped in a light colored paper on which shall be 
printed in black letters, not less than three-eighths 
inch square and in Gothic type, the words "reno- 
vated butter" or "process butter." No person shall 
sell, offer or expose for sale, any butter or other 
dairy products containing a preservative, but this 
shall not be construed to prohibit the use of salt in 
butter or cheese, or spirituous liquors in club or 
other fancy cheese or sugar in condensed milk. No 
person, firm, association or corporation shall induce 
or attempt to induce any person to violate any of 
the provisions of this chapter. Any person, firm, 
association or corporation selling, offering or adver- 
tising for sale any substance, preparation or matter 
for use in violation of the provisions of this chapter 
shall be guilty of a violation of this section, 

§ 40. Prohibited articles not to be furnished for 
use. No keeper or proprietor of any bakery, hotel, 
boarding-house, restaurant, saloon, lunch-counter or 
place of public entertainment, nor any person having 
charge thereof or employed thereat, nor any person 
furnishing board for any others than members of 
his own family, or for any employees where such 
board is furnished for a compensation or as part of 
the compensation of any such employee, shall keep, 
use or serve therein either as food for his guests, 
boarders, patrons, customers or employees or for 
cooking purposes any article or substance made in 
violation of the provision of this article. Any 



Appendix 265 

keeper or proprietor of any hotel, boarding-house, 
restaurant, saloon, lunch-counter or place of public 
entertainment who uses or serves therein for his 
guests any oleaginous substance as a substitute for 
butter, the manufacture or sale of which is not 
prohibited by the agricultural law, shall print 
plainly and conspicuously on the bill-of-fare, if 
there is one, the words, "Oleomargarine Used Here" 
and shall post up conspicuously in different parts of 
each room where such meals are served, signs in 
places where they can be easily seen and read, which 
shall bear the words, "Oleomargarine Used Here" in 
letters at least two inches in length and so printed as 
to be easily read by guests or boarders. {As amended 
by chapter 357 of the Laws of 1909.) 

§ 41. Coloring matter, dairy terms, size of pack- 
age, labeling, penalties. No person manufacturing 
with intent to sell any substance or article in imita- 
tion or semblance of butter or cheese not made ex- 
clusively from unadulterated milk or cream or both, 
with salt or rennet or both and with or without color- 
ing matter or sage, but into which any animal, in- 
testinal or offal fats, or any oils or fats or oleaginous 
substance of any kind not produced from pure, un- 
adulterated milk or cream, or into which melted 
butter, or butter in any condition or state or any 
modification of the same, or lard or tallow shall be 
introduced, shall add thereto or combine therewith 
any annatto or compounds of the same, or any other 
substance or substances whatever, for the purpose 
or with the effect of imparting thereto a color re- 
sembling yellow, or any shade of yellow butter or 



266 Feeding and Management of Dairy Cattle 

cheese, nor introduce any such coloring matter or 
other substance into any of the articles of which the 
same is composed. And no person manufacturing, 
selling or offering for sale any such goods shall make 
or sell them under any brand, device or label bearing 
words indicative of cows or the product of the dairy 
or the names of breeds of cows or cattle, nor use 
terms indicative of processes in the dairy in making 
or preparing butter; no such substance shaU here- 
after be sold, offered or exposed for sale in this state 
except it be sold in packages containing not more 
than five pounds, such packages to be wrapped and, 
sealed, the original seal of which shall be unbroken 
and upon which seal shall be plainly printed the 
name and address of the manufacturer of said oleo- 
margarine, and the said packages shall be plainly 
and conspicuously labeled with the word "Oleo- 
margarine" in Gothic or equally conspicuous letters 
at least three-eighths of an inch high. The word 
"Oleomargariue" in large prominent letters shall be 
stamped by indentation on each separate brick or 
portion of the substance itself before it is wrapped 
and sealed. 

Any person violating any of the provisions of sec- 
tions forty or forty-one of the agricultural law shall 
forfeit and pay a penalty to the people of the state 
of New York of not less than fifty dollars nor more 
than one hundred dollars for the first violation and 
not less than two hundred dollars nor more than 
five hundred dollars for the second and each subse- 
quent violation. Whoever by himself or another 
violates any of the provisions of sections forty or 



Appendix 267 

forty-one of the agricultural law shall be guilty of a 
misdemeanor and upon conviction shall be punished 
by a fine of not less than one hundred dollars nor 
more than five hundred dollars or by imprisonment 
of not less than one month nor more than one year 
or by both such fine and imprisonment for the first 
offense and by not less than six months nor more 
than one year for the second offense. (As amended 
by chapter 638 of the Laws of 1917.) 

§ 42. Coloring matter in food products; analysis 
by state board of health. No person or persons shall 
manufacture, sell or expose for sale any poisonous 
coloring matter for the coloring of food products of 
any kind, nor shall any person or persons use any 
poisonous coloring matter manufactured, sold, of- 
fered or exposed for sale within this state ; nor shall 
any person or persons sell, offer or expose for sale 
any food product containing such poisonous coloring 
matter. The state commissioner of health shall cause 
samples of coloring matter that are exposed for sale 
upon the market for use in food products to be an- 
alyzed and report the results of such analysis to the 
legislature at the next session. 

§ 43. Manufacture and sale of imitation cheese 
prohibited. No person shall manufacture, deal in, 
sell, offer or expose for sale or exchange any article 
or substance, in the semblance of or in imitation of 
cheese made exclusively of unadulterated milk or 
cream, or both, into which any animal, intestinal 
or offal fats or oils, or melted butter or butter 
in any condition or state or modification of the 
same, or oleaginous substances of any kind not 



268 Feeding and Management of Dairy Cattle 

produced from unadultrated milk or cream, shall 
be introduced. 

§ 44. When prohibitions do not apply to skim- 
milk or skim-cheese. The prohibitions contained in 
this article against the sale of adulterated milk shall 
not apply to skim-milk, which is clean, pure, healthy, 
wholesome and unadulterated, except by skimming, 
if it is sold for and as skimmed milk. The prohibi- 
tions in this article against the sale of cheese made 
from adulterated milk or cream, shall not apply to 
pure skim-cheese made from milk which is clean, 
pure, healthy, wholesome and unadulterated, except 
by skimming. (As amended by chapter 540 of the 
Laws of 1917.) 

§ 45. Unclean receptacles and places for keeping^ 
milk; notice to violators of provisions. No person, 
firm, association or corporation, producing, buying or 
receiving milk for the purpose of selling the same for 
consumption as such, or for manufacturing the same 
into butter, cheese, condensed milk, or other human 
food, shall keep the samfe in utensils, cans, vessels, 
rooms, or buildings that are unclean or have unsani- 
tary surroundings or drainage or in any condition 
whatsoever that would tend to produce or promote 
conditions favorable to unhealthfulness or disease. 
The commissioner of agriculture shall notify all per- 
sons, firms, associations or corporations, violating 
this section, to clean said utensils, cans, vessels, 
rooms, or buildings, or to so improve the sanitary 
conditions that the law will not be violated, and if 
such notice is complied with in ten 6^2iys^ time, Sun- 

1 So in original 



Appendix 269 

days excepted, then no action shall lie for a viola- 
tion of this section. Any person having charge of 
any milk gathering station where milk is received 
from the dairymen for the purpose of selling the 
same for consumption or shipping the same to mar- 
ket for consumption as human food before taking 
such charge or operating or working as such agent or 
person in charge shall apply to the commissioner of 
agriculture for a license to so work or operate or 
have charge, and shall at the time of making such 
application, file with the commissioner a statement 
under oath, setting forth the fact that he will not 
while having charge of or operating any such milk 
gathering establishment or while employed therein 
adulterate or suffer or permit the adulteration of any 
such milk or any product thereof during the term 
for which he may be licensed. After the applicant 
shall have complied with the foregoing provisions of 
this section, the commissioner of agriculture upon 
being satisfied that the applicant is a person of good 
moral character and a qualified and proper person 
to so have charge of or operate any such milk gather- 
ing station or establishment shall issue to said appli- 
cant a license, which shall qualify him to have 
charge of any such milk gathering station or estab- 
lishment for the period of two years from the date 
of such license; provided, however, that where milk 
is to be bought from the dairymen at any such milk 
gathering station by the proprietor, person in charge 
or any agent of the proprietor of such station, such 
license shall be only for a period of one year, as pro- 
vided in sections fifty-five to sixty-four, inclusive, of 



270 Feeding and Management of Dairy Cattle 

this article, and the matter required to be set forth 
in the application for a license under the provisions 
of this section shall be set forth in the application 
provided for in sections fifty-five to sixty-four in 
addition to the matters therein required. The per-^ 
son regularly doing the work of receiving, caring for 
and shipping the milk at any station or establish- 
ment, or in case more than one person is so .employed 
then the foreman in charge of such works shall be 
deemed to be a person in charge of such station or 
establishment within the meaning and purposes of 
this section. Suchdicense certificate shall be kept at 
such station or establishment where the license is 
so employed and shall be open to the inspection of 
the representatives of the department of agriculture 
and the public. Any person having charge of any 
milk gathering station or establishment as aforesaid 
shall keep a true and correct monthly record of the 
receipts of mUk or other dairy products received at 
such station or establishment, and also a true and 
correct monthly record of all sales or shipments of 
milk, cream or other dairy products shipped or sold 
from such station or establishment, and shall also 
keep a true and correct monthly record of the 
amount of skim milk produced in such station or 
establishment and of the disposition of said skim 
milk. Such record shall be preserved at such station 
or establishment for at least two years after the 
same shall have been made and such records shall at 
all times be open to the inspection of the commis- 
sioner of agriculture, his assistants or agents. When 
cream is sold or shipped from any such station or 



Appendix 271 

establishment so selling or shipping milk for con- 
sumption as aforesaid, each original bottle or pack- 
age of one quart or less of cream so shipped or sold 
shall bear a label securely attached to the side of 
such bottle or package on which shall be conspicu- 
ously printed the word "cream" in black letters of at 
least one-fourth of an inch in length or else the word 
"cream" shall be blown in the side of such bottle in 
plain raised letters of at least one-half an inch in 
length, and the top and side of each and every other 
original package or can containing cream or original 
crate or case containing bottles of cream so shipped 
or sold shall bear a label securely attached on which 
shall be conspicuously printed the word "cream" in 
black letters of at least one inch in length and also 
a plainly written or printed statement on the label 
stating from whom and what station the same is 
shipped and the name of the consignee and point of 
destination and the date on which the cream there- 
in was produced by such separation or skimming. 
The shipment of each and every such original pack- 
age of cream so shipped and not so labeled as herein 
required shall constitute a separate violation. When 
cream is so separated or skimmed from milk at any 
such station or establishment and the supply of 
milk on hand thereat at the time of the next regular 
daily shipment of milk therefrom, consisting of the 
total amount of milk in such shipment, together 
with that remaining on hand immediately after such 
shipment, is not thereby decreased or correspond- 
ingly less than the total quantity received during 
any period extending from some point of time be- 



272 Feeding and Management of Dairy Cattle 

fore such skimming was done until the time of such 
shipment, together with the amount of milk on hand 
at the commencement of such period, and such de- 
crease is not equal in amount to the quantity of milk 
that must have been used in so separating such 
cream in addition to the quantity otherwise there 
used or disposed of during such period, such fact is 
conclusive that skim milk or other foreign substance 
was added to such milk supply within such period 
and shall be presumptive evidence within the mean- 
ing of this section that the same was added to each 
can or vessel of milk in such shipment. When cream 
or skim milk is found to have been on the premises 
of any such station or establishment or is sold or 
shipped therefrom, such cream or skim milk so found 
or so sold or shipped therefrom shall be presumed to 
have been produced by separating or skimming at 
such station or establishment. In any action or pro- 
ceeding relative to the adulteration of milk by re- 
moving cream therefrom or adding skim milk or 
other foreign substance thereto, it shall be presumed 
that when cream has been produced by so skimming 
or separating or butter has been manufactured, there 
was made at least five quarts of milk in the produc- 
tion of each quart of cream so produced and there 
was necessarily so produced thereby at least four 
quarts of skim milk to each quart of cream so pro- 
duced, and that there was used at least nine quarts 
of milk in the production of each pound of butter so 
manufactured. If any such person so duly licensed 
shall thereafter refuse or neglect to keep and pre- 
serve full and complete records as herein required or 



Appendix 273 

shall refuse to exhibit such records to the commis- 
sioner of agriculture, his assistants or agents or shall 
violate any of the provisions of this section or any 
of the provisions of this chapter relative to milk or 
the products thereof he shall forfeit his license and 
shall be disqualified for a period of five years from 
being again licensed by the commissioner of agri- 
culture. (As amended by chapter 408 of the Laws 
of 1913.) 

§ 46. Unsanitary cans and receptacles condemned. 
All cans, or receptacles used in the sale of milk, 
cream or curd for consumption, or in transporting or 
shipping the same to market or the delivery thereof 
to purchasers for consumption as human food, when 
found by the commissioner of agriculture or his as- 
sistants or agents to be in unfit condition to be so 
used by reason of being worn out, badly rusted, or 
with rusted inside surface, or unclean or unsanitary 
or in such condition that they can not be rendered 
clean and sanitary by washing, and will tend to pro- 
duce or promote in milk, cream or curd when con- 
tained therein, bad flavors, unclean or unwholesome 
conditions favorable to unhealthfulness or disease, 
shall be condemned by the commissioner of agri- 
culture or his assistants or agents. Every such can 
or receptacle when so condemned shall be marked 
by a stamp, impression or device, designed by the 
commissioner of agriculture, showing that it has 
been so condemned, and when so condemned shall 
not thereafter be used by any person for the purpose 
of so selling, transporting or shipping milk, cream or 
curd. 



274 Feeding and Management of Dairy Cattle 

§ 47. Receptacles to be cleansed before returning; 
receptacles may be seized; evidence; violation; milk 
can inspectors. Whenever any can or receptacle is 
used for transporting or conveying milk, cream or 
curd to market for the purpose of selling or furnish- 
ing the same for consumption as human food, which 
can or receptacle, when emptied, is returned or in- 
tended to be returned to the person so selling, fur- 
nishing or shippmg such substance to be again thus 
used, or which is liable to continued use in so trans- 
porting, conveying, selling or shipping such sub- 
stance as aforesaid, the consumer, dealer or consignee 
using, selling or receiving the milk, cream or curd 
from such can or receptacle, shall, before so return- 
ing such can or receptacle remove all substances 
foreign to milk therefrom, by rinsing with water or 
otherwise. When any such milk, cream or curd is 
sold within any city of this state or shipped into 
any such city, the fact of such shipment or sale shall 
be prima facie evidence that the same was so shipped 
or sold for consumption as human food. When any 
such can or receptacle is returned or delivered or 
shipped to any person or creamery so selling such 
substance within, or shipping the same into such 
city, it is deemed that such can or receptacle is 
liable to such continued use in so selling or shipping 
such substance therein for consumption as human 
food within the meanmg and purposes of this section 
and section forty-six. No person shall place or suffer 
to be placed in any such can or receptacle any sweep- 
ings, refuse, dirt, litter, garbage, filth or any other 
animal or vegetable substance, nor shall any such 



Appendix 275 

consignee or other person through himself, his agent 
or employee, bring or deliver to any person or rail- 
road or other conveyance any such can or receptacle 
for the purpose of such return, or any milk, cream 
or curd can or receptacle for the purpose of delivery 
or shipment to any person or creamery engaged in 
so selling or shipping such substances for consump- 
tion as human food, which can or receptacle contains 
such foreign substance or which has not been rinsed 
as herein provided. The word "curd" as used in this 
section and section forty-six applies to the substance 
otherwise known as "pot cheese" or "cottage cheese." 
Whenever any such can or receptacle is used, re- 
turned, delivered or shipped in violation of this sec- 
tion, or of section forty-six of this chapter, every 
such use, return, delivery or shipment of each such 
can or receptacle shall be deemed a separate viola- 
tion thereof. Such cans or receptacles so used, re- 
turned, delivered or shipped in violation of this sec- 
tion or of section forty-six may be seized by the com- 
missioner of agriculture, his assistants or agents and 
held as evidence of such violation. For the proper 
enforcement of this section and section forty-six, the 
commissioner of agriculture may appoint two milk 
can inspectors to be stationed chiefly in the city of 
New York who shall receive the usual compensation 
of other agents of the department of agriculture. (As 
amended by chapter 608 of the Laws of 1911.) 

§ 48. Manufacturer's brand of cheese. Every 
manufacturer of whole-milk cheese may put a brand 
or label upon such cheese indicating "whole-milk 
cheese" and the date of the month and year when 



276 Feeding and Management of Dairy Cattle 

made ; and no person shall use such a brand or label 
upon any cheese made from milk from which any 
of the cream has been taken. The commissioner of 
agriculture shall procure and issue to the cheese 
manufacturers of the state, on proper application 
therefor, and under such regulations as to the cus- 
tody and use thereof as he may prescribe, a uniform 
stencil brand or labels bearing a suitable device or 
motto, and the words, "New York state whole-milk 
cheese." Every such brand or label shall be used 
upon the outside of the cheese and shall bear a dif- 
ferent number for each separate factory. The com- 
missioner shall keep a book, in which shall be regis- 
tered the name, location and number of each manu- 
factory using the brands or labels, and the name or 
names of the persons at each manufactory author- 
ized to use the same. No such brand or labels shall 
be used upon any other than whole-milk cheese or 
packages containing the same. {As amended by 
chapter 207 of the Laws of 1910.) 

§ 49. Use of false brand prohibited ; branding of 
skim-milk cheese regulated. No person shall offer, 
sell or expose for sale, in any package, butter or 
cheese which is falsely branded or labeled. No per- 
son shall sell, offer or expose for sale cheese com- 
monly known as cheddar cheese or stirred curd 
cheese made from skimmed or partially skimmed 
milk unless the same is branded to show that it is 
skim-milk cheese. All such cheese so sold, offered 
or exposed for sale shall be branded with the words 
"skim-milk cheese," or if such cheese contains thir- 
teen per centum of milk fat or over, it may be 



Appendix 277 

branded "medium skim-milk cheese," or if it con- 
tains eighteen per centum of milk fat or over, it may 
be branded "special skim-milk cheese." Cheese 
known as cheddar cheese, cheddar style cheese, 
stirred curd cheese, twin cheese, flats, daisies, daisy 
twins, longhorns and young americas containing 
more than forty per centum of moisture shall when 
sold, offered or exposed for sale be branded or marked 
conspicuously with the words "cheddar cheese ex- 
cess moisture." 

Cheese known as "washed curd cheese" shall not 
be manufactured, sold, offered or exposed for sale 
upon the markets of this state unless it is branded or 
marked conspicuously with the words "washed curd 
cheese." Any such cheese containing more than 
forty-two per centum of moisture shall be branded 
or marked conspicuously with the words "washed 
curd cheese excess moisture." The branding herein 
provided shall be upon the sides of both the cheese 
and the container and shall be in block letters at 
least one-half an inch square. (As amended by 
chapter 197, Laws of 1917, and chapter 126, Laws of 
1918.) 

§ 50. County trade marks. At a regular or special 
meeting of a county dairymen's association in any 
county of the state there may be adopted a county 
trade mark, by a majority of the members present 
and voting, to be used as a trade mark by a person 
manufacturing pure unadulterated butter or full- 
cream cheese in such county. The secretary of the 
association shall forthwith send to the commissioner 
of agriculture a copy of such trade mark, which copy 



278 Feeding and Management of Dairy Cattle 

he shall place on file in his office, noting thereupon 
the day and hour he received the same. But one 
county trade mark for butter and for cheese shall 
be placed on file for the same county. No associa- 
tion shall adopt any trade mark of any county al- 
ready on file, or use that of any other county in the 
formation of a trade mark. 

§ 51. Object and intent of this article. This ar- 
ticle and each section thereof are declared to be 
enacted to prevent deception in the sale of dairy 
products, and to preserve the public health, which is 
endangered by the manufacture, sale and use of the 
articles or substances herein regulated or prohibited. 

§ 52. Penalties. Every person violating any of 
the provisions of this chapter, shall forfeit to the 
people of the state of New York the sum of not less 
than fifty dollars nor more than one hundred dollars 
for the first violation and not less than one hundred 
dollars nor more than two hundred dollars for the 
second and each subsequent violation. When such 
violation consists of the manufacture or production 
of any prohibited article, each day during which or 
any part of which such manufacture or production 
is carried on or continued, shall be deemed a sep- 
arate violation. When the violation consists of the 
sale, or the offering or exposing for sale or exchange 
of any prohibited article or substance, the sale of 
each one of several packages shall constitute a sep- 
arate violation, and each day on which any such 
article or substance is offeerd or exposed for sale or 
exchange shall constitute a separate violation. If 
the sale be of milk and it be in cans, bottles or con- 



Appendix 279 

tainers of any kind and if the milk in any one of 
such containers be adulterated, it shall be deemed a 
violation whether such vendor be selling all the 
milk in all of his containers to one person or not. 
When the use of any such article or substance is 
prohibited, each day during which or any part of 
which said article or substance is so used or fur- 
nished for use, shall constitute a separate violation, 
and the furnishing of the same for use to each per- 
son to whom the same may be furnished shall con- 
stitute a separate violation. Whoever by himself or 
another violates any of the provisions of articles 
chapter or of sections one hundred six, one hundred 
three, four, six, eight and nine or sections three hun- 
dred fourteen and three hundred fifteen of this 
seven and one hundred eight of this chapter shall be 
guilty of a misdemeanor, and upon conviction shall 
be punished by a fine of not less than fifty dollars, 
nor more than two hundred dollars, or by imprison- 
ment of not less than one month nor more than six 
months or by both such fine and imprisonment, for 
the first offense; and by six months' imprisonment 
for the second offense. (As amended by chapter 384 
of the Laws of 1916.) 

§ 53. Butterine and similar products not to be 
purchased by certain institutions. No money appro- 
priated by law for maintenance and support in whole 
or in part of a state institution ; nor money received 
by a charitable, benevolent, penal or reformatory in- 
stitution from the state, or from a county, city or 
town thereof, or appropriated by such county, city or 
town for the maintenance or support in whole or in 



280 Feeding and Management of Dairy Cattle 

part of such institution; nor money belonging to or 
used for the maintenance or support of such institu- 
tion, shall be expended for the purchase of, or in pay- 
ment for, butterine, oleomargarine, lard, cheese, or 
articles or products in imitation or semblance of nat- 
ural butter or cheese produced from pure unadulter- 
ated milk or cream from the same, which articles or 
products have been rendered or manufactured in 
whole or in part from animal fats, or animal or 
vegetable oils not produced from unadulterated milk 
or cream from the same. 

§ 54. Purchase, sale and use of butterine and sim- 
ilar products prohibited in certain institutions. No 
officer, manager, superintendent or agent of an in- 
stitution mentioned in section fifty-three of this 
chapter, shall purchase for the use of such institu- 
tion articles or products, for the purchase of which 
the money appropriated by law, or by a county, city 
or town, is forbidden to be used by section fifty- 
three of this chapter, and no person shall sell to, or 
for the use of such institution, such articles or 
products. Nor shall such articles or products be 
used as articles of food or for cooking purposes in 
such institutions within this state. 

§ 55. Licensing of milk gathering stations where 
milk is bought. On and after September first, nine- 
teen hundred and thirteen, no person, firm, associa- 
tion or corporation, shall buy milk or cream within 
the state from producers for the purpose of shipping 
the same to any city for consumption or for manu- 
facture unless such business be regularly transacted 
at an office or station within the state and unless 



Appendix 281 

such person, firm, association or corporation be duly 
licensed as provided in this and the ensuing sections 
of this article. Every such person, firm, association 
or corporation before engaging or continuing in the 
business of buying milk or cream for the purposes 
aforesaid, shall, annually, on or before August first, 
file an application with the commissioner of agricul- 
ture for a license to transact such business. The 
application shall state the nature of the business, as 
hereinabove set forth, the full name of the person or 
corporation applying for the license, and, if the ap- 
plicant be a firm or association, the full name of 
each member of such firm, or association, the city, 
town or village and street number at which the busi- 
ness is to be conducted, and such other facts as the 
commissioner of agriculture shall prescribe. The 
applicant shall further satisfy the commissioner of 
his or its character, financial responsibility and good 
faith in seeking to carry on such business. The com- 
missioner shall thereupon issue to such applicant, 
on payment of ten dollars, a license entitling the 
applicant to conduct the business of buying milk 
and cream from producers for the purpose aforesaid 
at an office or station at the place named in the 
application until the first day of September next 
following; provided, however, that if the application 
be presented in the month of July, and if the appli- 
cant so elects, such license may be granted to begin 
on the first day of September next following and 
run for a term of one year. A license shall not be 
issued, however, to any applicant if during the year 
preceding the filing of the. application a complaint 



282 Feeding and Management of Dairy Cattle 

from any producer and seller of milk or cream shall 
have been filed with the commissioner against such 
applicant for any of the grounds specified in section 
fifty-seven hereof, and such complaint shall have 
been established as true and just to the satisfaction 
of the commissioner after such complaint shall have 
been investigated by the commissioner in the manner 
provided by section fifty-six hereof. A license shaU 
not be issued as provided in this section, on and after 
the taking efi'ect of this section, unless the applicant 
for such license shall file with the application a good 
and sufficient surety bond, executed by a surety com- 
pany, duly authorized to transact business in this 
state, in a sum not less than five thousand doUars, 
or shall be relieved from such requirement as pro- 
vided herein. Such bond shall be approved as to 
its form and sufficiency by the commissioner of 
agriculture. 

Such applicant may in lieu of such bond deposit 
with the commissioner of agriculture money or se- 
curities in which the trustees of a savings bank may 
invest the moneys deposited therein, as provided in 
the banking law, in an amount equal to the sum 
secured by the bond required to be filed as herein 
provided. 

The bond required to be filed hereunder shall be 
given to the commissioner of agriculture in his offi- 
cial capacity and shall be conditioned for the faithful 
compliance by the licensee with the provisions of this 
chapter, as hereby amended, and for the payment of 
all amounts due to persons who have sold milk or 
cream to such licensee, during the period that the 



Appendix 283 

license is in force. The money or securities deposited 
with the commissioner of agriculture, as above pro- 
vided, shall constitute a separate fund and shall be 
held in trust for, and applied exclusively to, the 
payment of claims against the licensee making such 
deposit, arising from the sale of milk or cream to 
such licensee. 

Upon default by the licensee in the payment of 
any money due for the purchase of milk or cream, 
which payment is secured by a bond or the deposit 
of money or securities as hereinbefore provided for, 
the creditor may file with the commissioner of agri- 
culture, upon a form prescribed by him, a verified 
statement of his claim. If such creditor shall have 
reduced such claim to judgment or shall thereafter 
and before the commencement of the action by the 
commissioner of agriculture, as hereinafter provided 
for, reduce such claim to judgment, a transcript of 
such judgment shall also be filed with such com- 
missioner. 

Such statements may be filed at any time during 
the period of the license for purchases made during 
such period and within ninety days from the ter- 
mination of such period. 

After the expiration of ninety days from the ter 
mination of any license period the commissioner of 
agriculture shall, by proper action wherein all such 
creditors and any surety upon any bond given as 
hereinbefore provided for and the licensee shall be 
parties, proceed to determine the amount due each 
creditor, and the judgment rendered in such action 
shall be enforced ratably for such creditors against 



284 Feeding and Management of Dairy Cattle 

the surety on the bond, if one there be, or against the 
moneys or securities deposited as hereinbefore pro- 
vided for. If any such creditor shall have reduced 
his claim to judgment such judgment shall be pre- 
sumptive proof of the amount due such creditor in 
any action brought by the commissioner of agricul- 
ture as hereinbefore provided for. 

Every bond given pursuant to the provisions 
hereof shall be applicable, in the first instance, to the 
payment of all claims arising during the license 
period for which such bond shall continue, and filed 
either during such period or within ninety days 
after the expiration thereof. If all such claims 
shall be paid the balance available upon such 
bond shall be devoted to the extinguishment 
ratably of claims arising during such license period, 
but for which statements shall not have been filed 
until after ninety days after the expiration of such 
period. 

All moneys and securities, deposited as herein pro- 
vided for, shall be applicable, in the first instance, to 
the extinguishment of claims, properly filed, arising 
during the license period for which such moneys or 
securities were originally deposited and if, after the 
extinguishment of such claims, there shall be a sur- 
plus remaining such surplus shall be devoted to ex- 
tinguishment of claims arising during any preceding 
license period which were properly filed as herein- 
before provided, all claims for any one license period 
to be of a parity. Any surplus remaining after the 
extinguishment of such prior claims shall be added 
to the moneys or securities then on deposit with the 



Appendix 285 

commissioner of agriculture or, if there be at that 
time on file with such commissioner a bond given 
pursuant to this section, or if there be then on de- 
posit with such commissioner additional moneys or 
securities deposited as herein provided for, and if 
such bond or such moneys or securities, as the case 
may be, shall, in the opinion of the commissioner of 
agriculture, be sufficient, such surplus shall be re- 
turned to the licensee. 

A person or corporation licensed hereunder shall 
make a verified statement of his or its disbursements 
during a period to be prescribed by the commissioner 
of agriculture, containing the names of the persons 
from whom such products were purchased, and the 
amount due to the vendors thereof. Such statement 
shall be submitted to the commissioner of agriculture 
when requested by him and shall be in the form 
prescribed by such commissioner. If it appears from 
such statement or other facts ascertained by the 
commissioner of agriculture, upon inspection or in- 
vestigation of the books and papers of such licensee 
as authorized by section fifty-six of this chapter, that 
the security afforded to persons selling milk and 
cream to such licensee by the bond executed or de- 
posit made by such licensee as herein provided does 
not adequately protect such vendors, the commis- 
sioner of agriculture may require such licensee to 
give an additional bond or to deposit additional 
money or securities, to be executed or deposited as 
above provided, in a sum to be determined by the 
commissioner, but not exceeding by more than 
twenty-five per centum the maximum amount paid 



286 Feeding and Management of Dairy Cattle 

month: Provided, however, that the maximum 
amount of the bond or deposit required from any 
applicant under the provisions of this section shall 
be one hundred thousand dollars; and that any ap- 
pUcant filing a bond or depositing money or secur- 
ities in such maximum amount shall be exempted 
from filing either the statements of milk purchased, 
or the statements of disbursements in this section 
provided for. 

If the applicant for a license under this section be 
a person or a domestic corporation, the commissioner 
of agriculture may, notwithstanding the provisions 
of this section, if satisfied from an investigation of 
the financial condition of such person or domestic 
corporation that such person or corporation is sol- 
vent and possessed of sufficient assets to reasonably 
assure compensation to probable creditors, by an 
order filed in the department of agriculture, relieve 
such person or corporation from the provisions of 
this section requiring the filing of a bond. 

The term "station" or "milk gathering station," 
as used in this and the ensuing sections of this ar- 
ticle, shall include an established office where the 
business of buying milk or cream as herein provided 
is carried on, with or without a place or premises in 
connection therewith for the physical handling of 
milk or cream. {As amended by chapter 651 of the 
Laws of 1915.) 

§ 56. Power of commissioner to investigate. The 
commissioner and his assistants shall have power to 
investigate upon the complaint of any interested 
person, or of his own motion, the record of any per- 



Appendix 287 

son, firm or corporation appljdng for or holding a 
license, or any transaction iQvolving the purchase 
by such applicant or licensee or attempted purchase 
of milk for shipment as provided in section fifty-five ; 
and for such purpose may examine the ledgers, books 
of account, memoranda or other documents of any 
such person, firm, association or corporation apply- 
ing for or holding a license and may take testimony 
therein under oath; but information relating to the 
general business of any such person, firm, associa- 
tion or corporation, disclosed by such investigation 
and not relating to the immediate purpose thereof 
shall be deemed of a confidential nature by the com- 
missioner, his assistants, representatives and em- 
ployees. When a complaint is filed with the com- 
missioner, he shall attempt to secure an explanation 
or adjustment, and, failing this within ten days, he 
shall cause a copy of the complaint, together with 
a notice of the time and place for a hearing thereon, 
to be served personally or by mail upon said appli- 
cant or licensee. If served by mail, such complaint 
and notice shall be directed to the applicant or li- 
censee at his place of business, with postage fully 
prepaid thereon. Such service shall be made at least 
seven days before the hearing. At the time and 
place appointed for such hearing, the commissioner 
or his assistants shall hear the parties to the com- 
plaint, shall have power to administer oaths and 
shall enter in the records of the office of the com- 
missioner of agriculture a decision either dismissing 
such complaint or specifying the facts which he 
deems established on such hearing. (As added by 
chapter 408 0/ the Laws of 1913.) 



288 Feeding and Management of Dairy Cattle 

§ 57. Granting and revoking licenses. The com- 
missioner of agriculture may decline to grant a li- 
cense or may revoke a license already granted when 
he is satisfied of the existence of the following cases 
or either of them : 

1. Where a money judgment has been secured by 
any milk producer and has been entered against such 
applicant or licensee and remains unsatisfied of 
record. 

2. Where there has been a failure to make prompt 
settlements to persons from whom he buys milk, 
with intent to defraud. 

3. Where there have been combinations to fix 
prices. 

4. Where there has been a continual course of 
dealing of such nature as to satisfy the commissioner 
of the inability of the applicant or licensee to prop- 
erly conduct the business or of an intent to deceive or 
defraud customers. 

5. Where there has been a continued and persis- 
tent failure to keep records required by the com- 
missioner or by law. (As added by chapter 408 of 
the Laws of 1913.) 

§ 58. Certiorari to review. The action of the 
commissioner of agriculture in refusing to grant a 
license, or in revoking a license granted under section 
fifty-five, shall be subject to review by writ of certi- 
orari, and if such proceedings are begun to review the 
revocation of license, the license shall be deemed to be 
in full force and effect until the final determination 
of certiorari proceedings and all appeals therefrom. 
{As amended by chapter 651 of the Laws of 1915.) 



Appendix 289 

§ 59. Records to be kept. Every proprietor of a 
milk gathering station shall keep, in such form as 
the commissioner of agriculture may prescribe, a 
record of transactions of purchases of milk or cream 
by him and he shall, at least semi-monthly, deliver 
to each person from whom he receives or purchases 
milk or cream, and in the unit of measure used in 
computing the amount due therefor, an itemized 
statement of the several amounts or quantities of 
such milk or cream so received or purchased at such 
milk station from such person during the prior half 
month or, if statements are delivered more fre- 
quently than semi-monthly during that period of 
time which has elapsed since the delivery of such 
last prior statement. If the milk or cream is pur- 
chased or received on a butter fat basis, such state- 
ment shall include the percentage, or average per- 
centage of butter fat contained in said milk or cream 
as determined by tests periodical or otherwise. 
Every such proprietor of a milk gathering station 
shall post in a conspicuous place in such milk sta- 
tion, a schedule of the prices being paid for milk or 
cream including the premiums paid or deductions 
made, if any, for milk or cream containing milk fat 
either in excess or in lesser amount than the agreed 
standard, and shall keep a correct account of all the 
milk or cream daily received or purchased from each 
person at such milk station which account shall be 
open to inspection by said person. (As amended by 
chapter 651 of the Laws of 1915.) 

§ 60. Right to review. .If either party to the 
transaction of purchase and sale between a milk 



290 Feeding and Management of Dairy Cattle 

producer or a milk seller and a licensed buyer of 
milk shaU be dissatisfied relative to any transaction 
of purchase and sale of milk between a milk seller 
and a licensed buyer of milk, he may apply to the 
commissioner of agriculture, in writing, within sixty 
days after the delivery of such milk to the licensed 
buyer, for investigation. The commissioner of agri- 
culture shall treat such application as a complaint, 
and shall cause a full investigation of the transaction 
complained of to be made either by himself or one 
of his assistants, in the manner provided by section 
fifty-seven. (As added by chapter 408 of the Laws 
of 1913.) 

§ 61. Offenses. Any person who, being a buyer 
of milk for shipment for the purposes set forth in 
section fifty-five, whether such person be licensed or 
whether his business be transacted at a station or 
otherwise, shall (a) fail to make prompt payments 
for milk purchased, with intent to defraud, or (b) 
shaU make any false or misleading statement or 
statements enumerated in sections fifty-five to fifty- 
nine inclusive, with intent to deceive or (c) enter 
into any combination to fix prices, or (d) not being 
licensed, shall conduct the business of buying milk 
for shipment as provided in section fifty-five, or (e) 
being licensed or otherwise, engages in such business 
without having a station or office therefor, or (f) 
fails to conform to any requirement of or violates 
any provision of sections fifty-five to fifty-nine, in- 
clusive, with intent to deceive a seller of milk, shall 
be guilty of a misdemeanor. {As added by chapter 
408 of the Laws of 1913.) 



INDEX 



Agricultural Law, relating to 
dairy products, 245 

Ayrshire cattle, origin, history, 
development and R. of M. 
requirements, 168 

Balancing a ration, 28, 33 

summer ration, 36 

winter ration, 34 
Bale wire, 71 
Barns, for cattle, 122 

for calves, 143 
Boiler room, 158 
Bonus for milkers, 67 
Breeding and selection, 80 

chart, 93 

cross-breeding, 86 

in-breeding, 86 

line-breeding, 86 

rack, 72 

record of, 91 

systems of, 86 
Bulls, age for service, 53 

age to put ring in nose, 53 

exercise for, 55 

feed and care of, 53 

feed for first 18 months, 53 

hay for, 53 

post for tying, 54 
Butter churning, 154 

Calves, assisting to nvirse, 9 
birth record card, 12 
castor oil for, 10 



Calves, changing from whole to 
skim-milk, 12 

cleanhness, 25 

colostrum milk, feeding, 9 

dams milk, feeding, 10, 23 

diseases of, 13, 14, 15, 16 

exercise for, 19 

feeding grain to, 13, 14 

feeding schedule, 24 

foetal membrane, removing 
from nose, 8 

fresh air and simlight, 17 

from 6 months old until 
calving, 20 

hay for, 16, 24 

heating milk for feeding, 10 

horn trainers, 19 

naval infection, 11, 25 

pasture for, 18 

salt for, 25 

shipping by express, 22 

stables for, 139 

summer management, 17 

temperature of calf barn, 25 

weaning, 22 

winter management, 17 
Cheese, cottage, 156 
Chiu^n, care of, 155 
Commercial starter, 152 
Cow, care of at calving time, 45 

determining condition of, 51 

drying up, 63 

exercise for, 60, 65 

feeding, 26 



291 



292 



Index 



Cow, fed as individual, 42 

how to determine profitable 

and unprofitable, 48 
management, 57 
management of dry cows, 64 
rest period before calving, 44 

Cream, ripening of, 153 

Crop schedule, 75 

Dairy practice, 145 
boiler room, 158 
floor plan of, 150 
law relating to dairy prod- 
ucts, 245 
marketing products, 159 
niles, 161 
wash room, 158 

Establishing a pure-bred herd, 4 
Exercise for cattle, 60, 65 
Exhibiting cattle, 100 

Feeder, abiUty and judgment 

of, 36 
Feeding, 26 

after calving, 45 

amoimts, how to deter- 
mine, 49 

bulls, 53 

changing the feed, 42 

chart, 48 

dry cows, 44, 45 

for official testing, 27 

for show cattle, 100 

liberal, 38 

molasses, 43 

over-feeding, 38 

purchase and storage of, 69 

schedule, 50 

soiling system for, 73 

summer, 36 

the best feed, 27 



truck, 43 

winter, 34 
Feet, care of and trimming, 72 
Fitting cattle for exhibition, 
100 

care of feet, 106 

exercise required, 106 

factors to consider, 103 

feeding for, 104 

final care and shipping, 
108 

general condition, 107 

grooming, 105 

rules and regulations of 
dairy shows, 109 

time required in, 102 

training, 107 
FUes, protection against, 73 
Fresh air and simhght, 17 

Guernsey Cattle, origin, history, 
development and R. of 
M. requirements, 188 

Heifers, from 6 months old until 

calving, 20 
Heredity, law of, 81 
Holstein-Friesian cattle, origin, 
history, development and 
R. of M. requirements, 
205 
Horn trainers, 19 
Housing of the cattle, 122 
alleywaj'^s, 129 
arrangement of the cows, 

129 
calf barn, 137, 143 
cross section of cow barn, 

125 
drinking cups, 134 
exercise shed, 141 
feed room, 135 



Index 



293 



Housing, floor construction, 128 
gutters, 130 
grain storage room, 140 
hay and bull barn, 141 
hoist machinery, 131 
mangers, 131 
miUdng barn, 127 
partitions between the cows, 

134 
root-cellar, 141 
score-card, 123 
silos, 142 
stalls, 128 

stanchions and ties, 132 
type of construction and 

material, 124 
ventilation, 126, 137 
windows, 136 

Improving a dairy herd, 5 



production, essential fac- 
tors, 26 

ration, 27 

sheets, 35, 37 

weighing milk, 59 
Milkers, thoroughness and eflfi- 
ciency of, 61 

bonus for, 67 

schedule for, 59 
Milking, methods of, 62 

number per day, 66 
Molasses as a feed, 43 

Nutritive-Ratio, 28 

OflBcial testing, 45, 164 

rules for supervision of, 165 

Pasteurizing, 151 
Pasture, 60 



Jersey cattle, origin, history, de- Rations, 13, 27, 33, 44, 53 
velopment and R. of M. Refrigerator, 159 



requirements, 221 

Laboratory, 159 
Laundry room, 158 
equipment, 158 
Law relating to dairy products, 
245 

Machine room, 158 

Management, 57 

Mangers, 131 

Manure disposal, 68 

Marketing dairy products, 159 

Maternity stalls, 142 

Mendels law, 82 

Milk, chart, 40 
fever, 63 

methods of handling, 145 
milking before calving, 64 



Register of merit breeding chart, 

94 
Regularity, 57 
Requirements of a balanced 

ration, 32 
Reversion, 85 
Root-cellar, 141 

Score-card for methods and 

equipment, 123 
Selection, improvement by, 88 
Service order, 92 
Shipping cattle by express, 22 
Showing cattle, 100 
Silage, 34 
Silos, 142 
Soiling system, 73 

Temperature of barns, 61 



294 



Testing, official, 164 

rules for supervision of, 165 
Toxaemia, 39 
Type, 85 

Unprofitable cows, how to de- 
termine, 48 



Index 

Variation, 85 



Wash room, 158 
Water cups, 134 
Work schedule, 57, 59, 78 



H 



